Orange-Spiced Cauliflower Couscous

Looking for a healthy side dish that will go with any kind of main, then try this orange-spiced cauliflower couscous.  This unique preparation of cauliflower is a deceptively easy alternative to rice and is a great way to pack more veggies into a meal!

Recipe from GH Nutrition
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 6

Ingredients
1 head cauliflower, trimmed
1/2 tsp ground cumin
1/2 tsp ground paprika
2 tbsp extra virgin olive oil
1 orange
1 small red onion, finely chopped
1/4 cup dried cranberries
1 garlic clove, crushed
1 long red chilli, finely chopped
1/2 cup fresh coriander leaves

To make
Preheat oven to 200 degrees celsius fan-forced.  Line a baking tray with baking paper.
Cut 1/2 the cauliflower into small florets.  Place on prepared tray.  Sprinkle with cumin and paprika.  Drizzle with 1 tbsp olive oil. Season with salt and pepper. Roast for 20 minutes, or until golden and just tender.
Meanwhile, roughly chop remaining cauliflower.  Place in a food processor.  Process until finely chopped.  Using a zester, remove rind from orange and set aside.  Peel and finely chop orange.  
Heat remaining oil in a large frying pan over medium-high heat.  Add onion.  Cook, stirring occasionally, for 5 minutes or until softened. Add finely chopped cauliflower.  Cook, stirring, for 5 minutes. Add cranberries, orange zest, garlic and chilli.  Cook, stirring occasionally, for 5 minutes or until cauliflower is tender.  Season with salt and pepper.
Toss 1/2 the coriander and 1/2 the roasted cauliflower through the couscous.  Top with remaining cauliflower.  Serve, sprinkled with chopped orange and remaining coriander leaves.

Recipe from Taste 

  • WHAT’S IN SEASON: FRUIT | APPLES: All new season except for Pink Ladies and Granny Smiths. BANANAS: Prices still impacted by supply issues from QLD floods. BERRIES: Last weeks for Tassie blueberries. Cooler weather has helped Strawberries with better value and longevity this week. Blackberries available. EXOTIC: Aussie mangosteens, rambutans, dragonfruit, guava and starfruit available. FIGS: Still peaking with a beautiful blush this week. GRAPES: Great range of grapes in season. Your preference depends on levels of crunch and sweetness desired. MANGOES: NSW KP mangoes still available. Last weeks for mangoes! MELONS: Rockmelons and watermelons a little scarce. PEARS: Corellas, Nashi, Williams and Buerre Bosc in season. Josephines and Packhams should start next week or so. PINES: Topless still eating well. POMEGRANATES: Aussie pomegranates in season. Better value this week. STONE FRUIT: Plums great varieties available still eating and cooking really well. Poach and freeze! VEGETABLES | Still feeling some impacts from the hot weather in January impacting vegetable crops around Australia and prices. Cooler Autumn weather will start to take effect over next few weeks. ASPARAGUS: Cooler weather in Victoria has meant a good Autumn asparagus crop with great value asparagus in season. However, Autumn season for Aussie asparagus is short so buy while available. AVOCADOS: New season shepherds in season. Hass ending soon. BEANS: Sugar snap and snowpeas still scarce. Round beans better value this week. Butter and Borlotti beans available. CAVOLO NERO & KALE: Beaut bunches. GARLIC: Tassie and organic garlic in season. GOOD VALUE: Zucchini, cucumbers and green capsicums. POTATOES & PUMPKIN: Kiflers the pick. TOMATOES: Scarce. FLOWERS: Great value roses.