Pan Fried Cauliflower with Moroccan Pearl Cous Cous, Kale and Almonds

Bring 2 cups of water to the boil in a medium pot over a high heat. Add the pearl cous cous and cook for 8 minutes. Remove from the heat and allow to stand for 2 minutes, then strain any excess water and set aside.

Place a steamer basket over a pot of boiling water.

Remove any leaves from the cauliflower, then cut straight across into 2cm thick slices, keeping florets intact as much as possible.

Place the slices into the steamer and cook for 8 to 10 minutes or until just cooked through. Steam the cauliflower in batches to avoid overloading the steamer and set aside.

Place the kale into the steamer and cook for 2 to 3 minutes. Remove kale from the steamer, roughly chop and place into a large mixing bowl.

Place a large non-stick fry pan over a medium high heat. Place half of the butter and 1 tablespoon of Extra Virgin Olive Oil into the pan. Once hot, fry off the garlic and turmeric for 3 minutes, then and add to the kale.

Place the pan back on the stove and increase the heat, add the remaining butter and 2 tablespoons of Extra Virgin Olive Oil. Once hot, carefully place in the slices of cauliflower and fry for 4 to 5 minutes on each side or until golden brown then remove from the pan and place onto a serving platter. Repeat this process with any remaining cauliflower.

Meanwhile, add the cous cous and almonds to the kale mixture and drizzle over half of the Moroccan Spice, Honey & Dijon Mustard Vinaigrette. Season with sea salt and freshly ground pepper to taste and mix together.

To serve, place the cous cous mixture on top of the cauliflower, drizzle with the remaining Moroccan Spice, Honey & Dijon Mustard Vinaigrette and Extra Virgin Olive Oil. Serve warm or at room temperature with lemon (optional).

Maggie Beer
Cooking Hampers

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