This cauliflower couscous is served cold, topped with hot roast veg. There is no meat but you won’t miss it in the least. In the cauliflower couscous, you can use whatever kind of oil you fancy. I have used sunflower oil as this is part of the budget challenge, but olive oil, truffle oil or lemon oil go very well in this dish as well.
- 150gr baby potatoes
- 1 red onion
- 100gr cherry tomatoes
- 100gr carrots
- 1 tsp sunflower oil
- 150gr cauliflower
- 1/2 tsp oil
Serves 1 as part of the Budget Challenge
Halve the potatoes and cherry tomatoes. Quarter the onion and cut the carrots into chunks. Toss them all with the oil and some salt.
Bake for 45 minutes on 180°C.
Meanwhile, grate the cauliflower in a standing block grater. Do not use a handheld fine grater, it will turn your cauliflower to a watery, mushy mess. Alternatively, use a kitchen machine and pulse the cauliflower until fine, making sure to stir occasionally and only using small bursts, to avoid a puree forming.
Toss the cauliflower with the oil and season with salt and pepper.
Serve the roast veg hot from the oven on top of the cauliflower.