Italian
Cous Cous di Cavolfiore Viola
by Chef in Camicia · 306K subscribers on YouTube
A vibrant purple cauliflower cous cous with Mediterranean flavors, perfect as a light and healthy dish. The cauliflower is grated into granules, steamed with hot vegetable broth, and tossed with sundried tomatoes, capers, olives, and a tangy lemon dressing.
- Prep
- 15 min
- Servings
- 1
- Difficulty
- easy
Ingredients
10 items- 200 gCavolfiore Viola
- 50 mlVegetable Brothhot
- 15 mlLemon Juice
- Extra Virgin Olive Oilto taste
- 5 pcsDried Tomatoes
- Taggiasca Olivesto taste
- Capersto taste
- Black Pepperto taste
- Salsa Washer Veganavegan Worcestershire-style sauce
- Lemon Zestfor garnish
Method
- Cut the stems off the cauliflower and set them aside for making vegetable broth.
- Place the cauliflower florets into a blender or food processor and pulse until they reach a coarse, granular consistency resembling cous cous.
- Pour hot vegetable broth over the cauliflower granules and let it rest for 5 minutes.
- Prepare the condiment: mix sundried tomatoes, capers, pitted olives, extra virgin olive oil, lemon juice, black pepper, and vegan Worcestershire-style sauce.
- Combine the cauliflower cous cous with the condiment and toss well.
- Finish with a sprinkle of chili flakes (or additional capers) and lemon zest.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
