Gluten free Mediterranean
cauliflower cous cous
Mediterranean cauliflower Cous Cous is a light, simple and quick first course, a tasty variant suitable for everyone, celiacs, vegans and vegetarians. You can prepare it well in advance for your dinners, lunches, to take to the office or to the beach. Excellent both hot and cold.
A perfect recipe for all seasons!
Here are the ingredients you will need for this delicious Gluten free Mediterranean Cauliflower Cous Cous.
400 g of Whole cauliflower
200 g of precooked Chickpeas
100 g of dried Tomatoes
12 pcs of pitted black Olives
100 g of Leek
Q.b. Himalaya salt
Q.b. Black pepper
Q.b. Smoked papikra powder
Q.b. Fresh mint leaves
Q.b. Extra virgin olive oil
Preheat the oven to 180 degrees.
Rinse the chickpeas with cold water, drain them well and finally pat them with a clean cloth. In a bowl, season the chickpeas by adding the paprika, oregano, salt and a drizzle of oil. Mix well and transfer them to a baking tray lined with baking paper and cook for 15-20 minutes in a static oven, taking care to turn them every 5-6- minutes. As soon as they are crunchy, you can take them out of the oven.
In a blender, add the cabbage cut into chunks, blend at maximum speed for about 1-2 minutes.
In a hot pan, pour a little water and the finely chopped leek, add the cauliflower. Sauté for 3-4 minutes and then turn off.
Transfer the cauliflower to a serving dish, add the previously cooked chickpeas, the dried tomatoes, the pitted olives, oil and mix. Serve the couscous with fresh mint leaves.