First posted: Jun 16, 2015

Smoked Trout Salad with Cauliflower ‘Cous Cous’


Besides being ridiculously good for you (and, somehow surprisingly, with a crazy amount of Vitamin C, among a whole string of other healthy attributes), cauliflower is brilliantly multi-faceted in the kitchen. In our house we’ve almost completely replaced heavier carbohydrates like rice and potatoes for creamier, lighter versions with puréed cauliflower. The best way to make it is to steam the cauliflower until cooked through, then blend using a stick blender (I find this gives the best result, mashing with an ordinary potato masher won’t give you a smooth consistency as it does with potatoes). Then just add a little butter and seasoning and you’re golden.

That’s not the point of this post though. Today I’m here to tell you about how perfectly wonderful cauliflower can be when it’s magically transformed into ‘rice’ or ‘cous cous’. Somehow, the raw crumbled cauliflower holds its shape perfectly when cooking and it doesn’t go mushy, and it takes about two minutes to cook. It’s light and fluffy and pretty amazing. And then of course it’s the most brilliant blank canvas for so many flavours and toppings. We’ve had cauli-rice with everything from creamy chicken korma and oxtail, to a simple salad base like I have here. I don’t know what more I need to say to convert you all without sounding perfectly nutty, but it’s one of my favourite kitchen quick-fixes, so give it a bash as soon as you can.



Cooks in:        Serves:2

  • 1 small-medium head fresh cauliflower
  • 250g smoked trout (or leftover roast chicken)
  • Small handful frozen peas, thawed
  • 1 ripe avocado, roughly sliced
  • A few fresh mint leaves, to garnish
  • Salt and freshly ground black pepper, to season
  • Olive oil and lemon juice, to dress

What to do

1. Roughly chop your cauliflower and add to a food processor. Blitz for 1-2 minutes or until the cauliflower has a grain-like consistency, similar to cous cous.

2. Add your cauliflower to a large pot of lightly salted boiling water and cook for 2-3 minutes. Drain well and divide between two serving bowls.

3. Top your 'cous cous' with flaked smoked trout, sprinkle over the peas, add the avocado slices and mint leaves. Season to taste with salt and pepper and dress generously with olive oil and lemon juice. Eat as soon as possible.

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