Cauliflower cous cous with pesto

A healthy recipe nice to put on the table because it plays with the senses and perceptions. What seems semolina cous cous is actually raw and chopped cauliflower, that without cooking retains all its rich properties. The spices gives aromatic flavors and help digestibility, together with maceration guaranteed by lemon.

To play even more with the guests, try to present it in a serving dish in Arabic style, plus I ended the meal with glasses of mint tea.



♥ 1 cauliflower

♥ 1/2 teaspoon fennel seeds

♥ 1/2 teaspoon cardamom seeds

♥ 1/2 teaspoon coriander seeds

♥ nutmeg

♥ lemon juice

♥ 2 tablespoons capers

♥ salt

♥ EVO oil


For the pesto with almonds and cashews

♥ 30 g unpeeled almonds

♥ 30 g cashews

♥ basil

♥ salt

♥ 4 tablespoons extra virgin olive oil

♥ water q.s.



Clean the cauliflower removing the outer leaves and cut only the tops you’ll need for the recipe (the stems do not throw them, you can reuse them for maybe an cold pressed juice mixing it with apples and lemon or other fruit / vegetables that you like). Washes well the tops, dry them and insert them in the blender, blend until you get small grains very similar to cous cous.

Put the couscous of cauliflower in a bowl, add the fennel seeds, cardamom and coriander previously broken with the knife to release all their flavor. Season with salt and lemon juice and let soak for 15 minutes minimum.

Meanwhile prepare the pesto by blending first almonds and cashew nuts, then add the basil and salt and blend again, then add the oil in a blender and then a drop of water until you reach a creamy texture and firm.

Resume the couscous, add the capers and pour into serving dish, sprinkle with grated nutmeg and pour the pesto on top, you can mix everything or let everyone do it in their own flat. If necessary, add a little oil EVO.