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.
Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins
Serves: 4 Difficulty: Medium Suitable for: Vegans
Ingredients
Method
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