Cauliflower 'Cous-Cous'

This is a great substitute for cous-cous and works brilliantly with Lamb and date tagine.


1 large cauliflower

Olive oil

1 tablespoon mixed spice

1 teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

A little chicken stock

2 tablespoons fresh coriander, chopped

Juice of half a lemon

Salt and pepper

First break your cauliflower into florets.

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Then pop into the processor and whizz up until it resembles cous-cous size pieces.




Heat some olive oil in a large pan with a lid and add the mixed spice, cinnamon, ground cumin, and ground coriander. Fry the spices for a minute or two until they become aromatic.


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Add the cauliflower, a little chicken stock, some fresh coriander, lemon juice and salt and black pepper. You could add some chopped dates if you wanted too. Allow to cook with a lid on, stirring frequently. Add more stock if it needs it. The cauliflower should be tender but not too soft or soggy. Be careful not to overcook!



There is enough from a large cauliflower to serve 4, so pop some in the freezer and reheat in the microwave. Cauliflowers seem to have got really expensive lately so whenever we see a bargain, we make a big batch of mash, rice or cous-cous and freeze it.

Serve with tagines, barbecued meats and sauces, or any other North African dish.

Add some harissa on the side too – see this recipe over at Bertie’s fantastic blog. We sometimes add a roasted red pepper to the harissa and as we can never seem to find ready-ground caraway, we roast and crush caraway seeds. Adjust the chillies to taste – I like it very hot!



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