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Sicilian cauliflower pilaf
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Serves: 2
½ x 280g jar sliced artichoke hearts marinated in garlic & parsley, drained over a bowl
1 red onion, halved and thinly sliced
1 tbsp pine nut kernels
300g pouch cauliflower & kale couscous
15g essential Sultanas
Zest and 2 tbsp juice of 1 essential Lemon
2 tsp Cooks’ Ingredients Nonpareille Capers, drained
Sourdough bread, to serve
1. Spoon 1 tbsp of the oil from the artichokes into a medium saucepan. Fry the onion for 10 minutes over a medium-high heat until softened and caramelising. Tip in the pine nuts and cook for 1 minute until toasted.
2. Stir the cauliflower couscous and sultanas into the onions, then add 2 tbsp water and let the cauliflower warm through. Off the heat, stir in the lemon zest and juice, add the capers, then season to taste.
3. Tip into a serving bowl, fold in the artichokes and their garlic, then serve with the sourdough.
Typical values per serving:
Energy |
1,981kJ 474kcals |
---|---|
Fat | 24g |
Saturated Fat | 1.9g |
Carbohydrate | 48g |
Sugars | 15g |
Protein | 11g |
Salt | 1.7g |
Fibre | 8.4g |
Excluding sourdough
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