Roasted cauliflower and cashew couscous
This delicious and versatile cauliflower couscous dish is a perimenopause detoxifying powerhouse of healthy nutrients, rich in fibre, B-vitamins and vitamin C. They contain a wealth of anti-inflammatory nutrients to help keep inflammation in check.
It’s a great gluten free alternative to wheat couscous or rice.
We’ve adapted this recipe from the Detox Kitchen
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
Method
Preheat the oven 180 degrees (fan oven) and line a baking tray.
Place the cauliflower stalks in the food processor and pulse to create a crumble-like texture. Add the florets and pulse again for a few seconds. Transfer to the baking tray and roast for 20 minutes or until slightly golden. Turning once or twice. Remove from the oven and allow to cool.
Place the cashew nuts on a baking tray and roast in the oven for 10 minutes. Then transfer them to a blender and pulse to roughly chop. You could also do this by hand.
Bring a pan of water to boil and drop in the peas. Do not over-cook. Once the water is boiling again, remove from the heat and drain.