Cauliflower “Couscous”

Ingrédients

• 200 g baby tomatoes
• olive oil for drizzling
• salt and black pepper
• 1 head of cauliflower – 500g
• 2 teaspoons baharat or mixed spice
• 1 tablespoon olive oil
• 2 tablespoons water
• 400 g cooked smoked haddock
• 1/2 cup cooked peas
• 1/2 cup finely chopped raw broccoli stems and florets
• 1 disk feta cheese (cubed or crumbled)
• handful of chopped parsley
• 3 tbsp toasted flaked almonds

Préparation

1. 1

   Preheat the oven to 200 degrees C

2. 2

   Drizzle the tomatoes with some olive oil, season with salt and pepper (and a bit of chili – optional) and roast for 20 minutes until the skins are wrinkled and pierced.

3. 3

   Break the cauliflower into florets and pulse to a "crumb" (must resemble fresh breadcrumbs) in a food processor.

4. 4

   Do this in a few batches so that the “crumb” does not become too fine.

5. 5

   Place the cauliflower in a casserole dish (non stick or cast iron and with a lid) add the water and oil and stir fry over a moderately high heat for about 4 minutes.

6. 6

   Add the baharat and a pinch of salt and stir fry for another 4 minutes.

7. 7

   Add the fish, peas, broccoli and tomatoes and gently mix through the cauliflower trying not to break the fish too much.

8. 8

   Switch off the heat, place a lid on the pan and let it stand for about 5 minutes until heated through.

9. 9

   Mix in the feta and parsley and check the seasoning.

10. 10

    Top with toasted flaked almonds and serve.