In my ever continuing task of increasing the vegetable intake of the population I’ve decided to have a crack at making ‘cous cous’ from cauliflower. I must say it has been a resounding success with even the smallest (and pickiest) of my bunch. Could it be the bright colour? Could it be the sweet cranberry or toasty nuts? Or could it just be that I called it cous cous instead of cauliflower? I don’t know and I didn’t ask for fear of it never being repeated. Let me know how it goes with your bunch?
Don’t let the long list of ingredients fool you, this dish will be in front of you in a matter of moments (30 of them to be precise, even fewer if you are a streamlined cooking machine).
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 4
- Lamb racks (trimmed and frenched) - 4 x 3 bone racks
- Quince paste (If you can't source any you can use a jam of your choice) - 1/2 cup
- Extra virgin olive oil - 2 tbsp
- Cauliflower - 1 head
- Onion - 1, finely chopped
- Garlic - 2 cloves, crushed
- Slivered almonds, toasted - 1/4 cup
- Dried cranberries - 1/4 cup, roughly chopped
- Chicken stock - 1/4 cup
- Parsley - 1 cup, roughly chopped
- Cumin - 1 tsp
- Turmeric - 1 tsp
- Garam masala - 1 tsp
- Cinnamon - just a sprinkle
- Minted Yoghurt
- Greek yoghurt - 1 cup
- Mint - 1/2 cup, finely chopped
- Lemon - The juice of 1/2 a lemon
Preheat your oven to 180°C and remove the lamb from the fridge about 30 minutes prior to cooking, you want it to increase its internal temperature a bit prior to roasting.
Heat a non-stick pan to medium and splash in 1 tbsp of olive oil. Season your lamb with salt and pepper then pop into the pan and brown each side for around 2 minutes. Spread the quince paste all over the meat and then place the racks into a baking and into the oven for around 20 minutes for medium rare. Reserve the pan to use for the cous cous.
Meanwhile cut your cauliflower into florets and then chop until roughly the size of pearl cous cous. Pop the non-stick frypan back onto a medium heat and add the remaining olive oil. Sauté the diced onion for 3-4 minutes until softened and translucent then add the crushed garlic and sauté for a further minute until fragrant. Add the cauliflower, spices and the stock, stir to combine and then simmer until the liquid has reduced so much that almost all of it has been absorbed. Remove from the heat and stir through the toasted slivered almonds, chopped dried cranberries and the chopped parsley.
In a small bowl combine the yoghurt, mint and lemon juice.
To serve divide the cauliflower cous cous between 4 plates, place a lamb rack on top of each and serve with the minted yoghurt.