Pan Fried Cauliflower with Moroccan Pearl Cous Cous, Kale and Almonds
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Step 1: Bring 2 cups of water to the boil in a medium pot over a high heat. Add the pearl cous cous and cook for 8 minutes. Remove from the heat and allow to stand for 2 minutes, then strain any excess water and set aside.
Step 2: Place a steamer basket over a pot of boiling water.
Step 3: Remove any leaves from the cauliflower, then cut straight across into 2cm thick slices, keeping florets intact as much as possible.
Step 4: Place the slices into the steamer and cook for 8 to 10 minutes or until just cooked through. Steam the cauliflower in batches to avoid overloading the steamer and set aside.
Step 5: Place the kale into the steamer and cook for 2 to 3 minutes. Remove kale from the steamer, roughly chop and place into a large mixing bowl.
Step 6: Place a large non-stick fry pan over a medium high heat. Place half of the butter and 1 tablespoon of Extra Virgin Olive Oil into the pan. Once hot, fry off the garlic and turmeric for 3 minutes, then and add to the kale.
Step 7: Place the pan back on the stove and increase the heat, add the remaining butter and 2 tablespoons of Extra Virgin Olive Oil. Once hot, carefully place in the slices of cauliflower and fry for 4 to 5 minutes on each side or until golden brown then remove from the pan and place onto a serving platter. Repeat this process with any remaining cauliflower.
Step 8: Meanwhile, add the cous cous and almonds to the kale mixture and drizzle over half of the Moroccan Spice, Honey & Dijon Mustard Vinaigrette. Season with sea salt and freshly ground pepper to taste and mix together.
Step 9: To serve, place the cous cous mixture on top of the cauliflower, drizzle with the remaining Moroccan Spice, Honey & Dijon Mustard Vinaigrette and Extra Virgin Olive Oil. Serve warm or at room temperature with lemon (optional).
200g pearl cous cous
1.0kg 1 medium cauliflower
1/2 bunch kale stripped
40g unsalted butter
80ml 1/3 cup Extra Virgin Olive Oil
2 cloves garlic finely sliced
1 tbspn tumeric finely chopped
1/3 cup silvered almonds roasted
60ml 1/4 cup Moroccan Spice, Honey & Dijon Vinaigrette
to season sea salt and freshly ground black pepper
to serve fresh lemon