Cauliflower 'Couscous' with Beets & Hazelnuts

Ingrédients

• 2/3 cup hazelnuts
• 1 medium onion (finely diced)
• 2 tablespoons olive oil (+ extra if needed)
• 1/2 teaspoon sea salt
• 2 medium beetroots (raw, peeled and cut into quarters)
• 2 garlic cloves (finely diced)
• 1 medium head of cauliflower (broken into florets)
• 2 tablespoons parsley (or mint, chopped)
• 1 teaspoon lemon zest
• Juice of 2/3 medium lemon
• 1 tablespoon Balsamic vinegar
• 2 tablespoons hazelnut oil (or extra olive oil)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (omit for Whole30)
• 1/2 teaspoon sesame oil (optional but adds a nice touch)

Préparation

1. 1

   Heat a medium frying pan and toast the hazelnuts over medium heat for 2-3 minutes. Stir frequently to prevent burning. Transfer to a bowl and set to cool slightly. Then place them in a towel and rub together with your hands, the shells will peel off easily.

2. 2

   In the same frying pan, sauté the onion in olive oil and a little sea salt for 5-6 minutes, until golden brown and soft.

3. 3

   Place beetroot, garlic and most of the hazelnuts (reserve a few whole nuts for garnish) in a food processor and grind into small crumbs. Alternatively chop finely with a knife.

4. 4

   Add ground beetroot, garlic and hazelnuts to sautéed onion and cook together for a minute or two, add extra olive oil if needed.

5. 5

   Place cauliflower florets in the food processor and grind them together into small crumbs. Add to the beetroot mix in the frying pan and stir through for a minute. Transfer everything to a large salad bowl.

6. 6

   Whisk and pour the dressing over the salad, add parsley or mint and stir well together.

7. 7

   Taste for salt and acidity, add a little more lemon juice if needed. Garnish with whole hazelnuts, parsley and some extra grated lemon zest.