Recipe detail

Vegetarian dishes Fragrant cauliflower couscous

2.1. 2023

Author: Ondrej Vlcek

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Other

Program steps

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1
Steaming
time icon Termination by time
time icon 00:06 hh:mm
probe icon 99 °C
ventilator icon 50 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
Culiflower heads 3 pcs
Chickpeas tinned and drained 2 pcs
Apricots dried and diced 200 g
Raisins diced 50 g
Fresh mint chopped 40 g
Fresh dill chopped 20 g
Seasoning 10 g
Olive oil 40 ml

Directions

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.

Recommended accessories

Vision Bake

GN container Stainless steel full