I love this salad as it’s so versatile and a great gluten free option for anyone who is gluten intolerant. It’s quite amazing how the cauliflower has the same consistency as wheat cous cous when sautéed. Enjoy this healthy colourful salad on its own or with one of my range of burgers.
2 teaspoons coconut oil
2 cloves garlic finely chopped
3 spring onions finely chopped
1 x 400g tin of chick peas (garbanzo beans) drained
1/2 small cauliflower broken into florets
1/2 medium red chilli finely chopped
1/2 red pepper deseeded finely chopped
1 large handful of fresh coriander finely chopped
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon dried oregano
pinch of himalayan salt
In a good processor whizz the cauliflower florets until they resemble bread crumbs. In a large frying pan or wok melt the coconut oil. Add the garlic, spring onions and chilli and sauté for 1 minute stirring continuously. Add the crumbed cauliflower, chick peas, red pepper, cumin, oregano, black pepper and salt and sauté for a further 2-3 minutes stirring continuously. You don’t want to overcook the cauliflower otherwise it will go mushy. Just before serving stir in the fresh coriander and serve with either burgers as a side or as I’ve done with coconut yoghurt and baby plum tomatoes.