Mediterranean cauliflower "couscous"
  • ½ head cauliflower
  • 3 Tbsp olive oil
  • ⅔ cup canned butter beans
  • 60g sundried tomatoes
  • 60g olives
  • ½ tsp cumin
  • 1 tsp dried oregano
  • 1 Tbsp fresh lemon juice
  • Salt and pepper to taste
  • 50g feta, crumbled, to serve
  • Ribboned fresh basil or baby spinach to serve
  1. Drain the butter beans and dab dry with a clean tea towel.
  2. Heat a medium sized fry pan over high heat, add 1 Tbsp of the oil. Once hot, add the beans and ½ tsp salt and fry, stirring occassionally, until starting to brown, around two to three minutes. Remove from heat and set aside.
  3. Roughly chop the cauliflower and add to a food processor. Pulse until the caulflower is finely chopped, resembling couscous.
  4. Add the remainder of the oil to the fry pan over medium heat. Add the cauliflower and stir to coat. After a minute or so, add the remaining ingredients and cook stirring for around 3 to 4 minutes.
  5. Remove from heat, and stir through lemon juice.
  6. Serve topped with crumbled feta and fresh spinach or basil.
Recipe by to her core at