Ingredients
- 1 head cauliflower, cored, broken into florets
- 1/2 cup water
- 1 teaspoon salt
- 1 sprig rosemary
- 1 teaspoon lemon zest
- 2 Tbsp olive oil
- 1/4 cup whole almonds, coarsely chopped
- 2 sticks celery finely sliced
- 2/3 cup of sliced Spring Onion
- 1/2 cup pomegranate seeds (optional)
Method
1 Place cauliflower florets into a food processor. Pulse several times until the cauliflower looks resembles traditional couscous.
2 Cover the bottom of a large pan with a thin layer of water. Add salt, zest, and rosemary. Bring to a simmer, stir. Add the ground cauliflower to the pot, spreading it out in an even layer. Bring to a simmer, then reduce heat to the lowest possible simmer setting. Cover the pan and cook/steam for 5 minutes. Remove from heat. Remove cauliflower to a sheet pat to cool.
3 Heat olive oil in a medium sized non-stick sauté pan on medium heat. Add the chopped nuts and cook until the nuts begin to brown slightly. Add the celery and continue to cook until the celery is lightly softened, about 2 to 3 minutes. Then add the spring onions and pomegranate to the pan, and stir to warm through.
4 Place cauliflower and nut mixture into a serving bowl and gently stir to combine. Serve warm or at room temperature.
