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Recipes from The Andalucia Kitchen Garden

By Nick Nutter

Cauliflower or Cous Cous Rice (vg)

This aromatic herby riced cauliflower with tender vegetables makes a lovely side or main dish that vegetarians and vegans will love. If you are not able to rice the cauliflower you can use 250gm of couscous prepared as instructed on the packet. This recipe uses cauliflower, onions, broad beans and peas from the kitchen garden. You can use frozen if you wish.

Cauliflower or Cous Cous Rice (vg)

Preparation Time: 10 minutes Cooking Time: 15 minutes
Serves: 2 Difficulty: Medium

  • Ingredients
  • 500gm: cauliflower riced
  • 1/2 to 1 tsp: salt
  • 6 tbsp: mild olive oil
  • 1 litre: vegetable stock
  • 400gm: young shelled broad beans
  • 250gm: spring onions, trimmed
  • 400gm frozen baby artichokes (optional), defrosted
  • 400gm peas
  • large handful: chopped parsley
  • large handful: chopped coriander
  • handful: chopped mint


Stir fry the cauliflower in 2 tablespoons of olive oil

Bring the stock to the boil

Add the broad beans, spring onions and artichokes and cook for ten minutes

Season with salt and pepper, taking into account the salt in the stock

Add the peas, simmer for 2 more minutes

Stir in the herbs

Strain the vegetables from the stock and add to the cauliflower, combining well

Add the remaining olive oil

Serve hot