Author: Ondrej Vlcek
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Clean cauliflower heads and cut them into florets discarding the bitter stalk. Using magimix or any other electric cutter equiped with blades, blitz florets until couscous like texture. Spread over GN and steam for about 6 minutes stirring through once or twice during the process. Meanwhile put drained chickpeas on a greased baking tray and season with salt and any other desirable spicies. Dice finely all apricots, raisins and chop all the herbs. When is the "couscous" soft but still al dente take it out of steam and let cool slightly. Turn the oven to 180°C hot air and when preheated put chickpeas in and roast until crunchy. It may be a little longer depending on chickpeas. Season cauliflower cous cous and add all the other ingrediences along with some olive oil. When chickpeas is ready let it cool a bit and mix it through couscous. Serve warm or at a room temperature.
GN container Stainless steel full
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