Cauliflower couscous
Preparation : 20 min
Cooking : 20 min
Total time : 40 min Rest : 0 min
4 people
1 small very white cauliflower
2 large carrots
200 g of yogurts
4 leaves of chopped mint
3 zucchinis
160 g of petits pois
1 tsp of espelette pepper
1 pinch of salt
RECIPE STEPS
1
Peel and wash the carrots and zucchinis, cut them into large sticks.
Separate the cauliflower into florets, wash them, dry them, grate them in a food processor to obtain a sort of coarse semolina.
- 3 zucchinis
- 1 small very white cauliflower
- 2 large carrots
2
Pour the water into the steamer's tank, arrange the carrots in a steam basket, put the lid on, cook for 20 minutes. Add the zucchini after 5 minutes.
3
Line the other basket of the Steamer with gauze and place the cauliflower semolina in it, salt it.
Cook for 5 minutes after adding the zucchini.
Finally, add the peas to the cauliflower 5 minutes before the end of cooking.
- 3 zucchinis
- 1 small very white cauliflower
- 160 g of petits pois
4
Drain carrots and zucchini, drain cauliflower and peas using the cheesecloth, pour into a deep dish. Add the mint and mix, add the other vegetables.
- 2 large carrots
- 3 zucchinis
- 4 leaves of chopped mint
5
Serve hot with the salty yogurts beaten with chili.
- 200 g of yogurts
- 1 tsp of espelette pepper
- 1 pinch of salt