About this recipe:Cauliflower replaces traditional couscous to make this gluten-free, low-carb alternative. It's flavoured with cumin, coriander and dried rose buds. Serve as a side to a Moroccan tagine.
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
2 dried rose buds
1/2 teaspoon dried chilli flakes
1/2 teaspoon ground paprika
1 head cauliflower, broken into florets
1 tablespoon olive oil
1 small onion, diced
2 tablespoons chopped coriander leaves
2 teaspoons extra-virgin olive oil
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Method Prep:20min › Cook:9min › Extra time:5min › Ready in:34min
Preheat a large pan over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in dried chilli flakes and paprika with a spoon.
Place cauliflower in a food processor; pulse into grains the size of rice.
Heat 1 tablespoon oil in a pan over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in the cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let 'couscous' steam for 5 minutes.
Sprinkle freshly chopped coriander over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.
Dried rose buds
You can find these in specialty cooking shops or online. They can also be used to make tea or flavoured syrups for cocktails.