Cauliflower couscous Mashed polenta with fake sauce

The cauliflower couscous surprises the palate with a tasty and tantalizing taste. A very simple recipe to make for a single dish which does not require real cooking and allows you to better enjoy one of the most precious seasonal vegetables.

Ingrediants

  • 800 g cauliflower
  • 7 dried tomatoes
  • 1 tablespoon of capers
  • 1 anchovy in oil
  • 2 tablespoons of pitted Taggiasca olives
  • 1 clove of garlic
  • 200 g of marinated anchovies
  • fresh oregano
  • extra virgin olive oil
  • salt

The cauliflower couscous surprises the palate with a tasty and tantalizing taste. Watch our video!

Watch the cauliflower couscous video

WATCH THE CAULIFLOWER COUS COUS VIDEO

How to prepare: Cauliflower couscous

The cauliflower couscous it is a unique dish that surprises the palate with a tasty and appetizing taste. The recipe to make it is very easy: the cauliflower is blended and the granules obtained are seasoned with dried tomatoes, olives, capers and marinated anchovies. Do not is provided a real cooking but only a short pass in a pan, to mix and flavor the ingredients.

We are used to eating cooked cauliflower, and we appreciate it prepared in many tasty preparations: Cauliflower au gratin, Roasted Cauliflower or Cauliflower in a pan with breadcrumbs and anchovies to name just a few, very simple examples. The cauliflower couscous but it has an advantage, it allows us to taste it raw and therefore to make the most of its precious nutrients. Vitamins thermolabile e mineral salts practically remain intact.

Furthermore, starting from the base, you can prepare many different recipes, the in fact, cauliflower couscous also goes well with meat or fish, why not try serving it with a chicken curry? Or in version vegetarian And vegan.

Unusual but surprising combinations and all raw also for the cucumber and pear salad or the salad with pomegranate and apple persimmon.

OTHER TASTY RECIPES: Cauliflower salad, Cabbage and anchovy salad, Cauliflower florets in egg sauce

Easy execution Preparation time 10 min Cooking time 5 min Soaking time 30 min Servings 4

How to prepare: Cauliflower couscous

Preparation of cauliflower couscous - Phase 1

Preparation of cauliflower couscous - Phase 1

To prepare the cauliflower couscous, remove the leaves and remove the florets. Rinse them under fresh running water, pat them with kitchen paper to dry them and blend them, a few at a time, in a food processor, transferring the granules obtained to a clean bowl.

Preparation of cauliflower couscous - Phase 2

Preparation of cauliflower couscous - Phase 2

Soak the dried tomatoes in warm water for half an hour, changing the water halfway to rest. Then squeeze them, dab them with absorbent paper and cut them into thin fillets. Drain the capers and chop half with a knife. Coarsely chop half the olives as well. Peel the garlic and mash it with the palm of your hand. In a large pan, heat a little oil. Fry the garlic together with the capers (chopped and whole), the anchovy and the chopped olives. Also add the sliced ​​tomatoes over high heat.

Preparation of cauliflower couscous - Phase 3

Preparation of cauliflower couscous - Phase 3

Pour the cauliflower grains and stir, blending with very little water (about half a glass: the cauliflower must remain crunchy and al dente), always stirring over a high heat.

Preparation of cauliflower couscous - Phase 4

Preparation of cauliflower couscous - Phase 4

Correct with salt, turn off the heat and add the marinated anchovies in fillets, the remaining olives, a few leaves of fresh oregano and a drizzle of raw oil.

Preparation of cauliflower couscous - Phase 5

Serve the cauliflower couscous warm or cold, depending on your taste.

.