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This recipe appears in Gwyneth Paltrow’s cookbook, It’s All Easy, and in the July issue of NEXT
From Gwyneth: Thea developed a couple of cauliflower “couscous” recipes while working on the annual GOOP detox this year, and I was instantly hooked. Pulse your cauliflower right before serving and eat it soon after—raw cauliflower is delicious and nutritious, but the sulfur compounds can let off an unpleasant odor if left for too long. If you can find purple, yellow, or green cauliflower, they make for an especially stunning presentation.
Vegan, Gluten-free, Under 30 minutes
SERVES 4 TO 6 AS A SIDE DISH
Medium head of purple cauliflower [or regular cauli if not available]
1 small garlic clove, very finely grated or minced
Juice of 1 small lemon, plus more to taste
1/4 cup olive oil, plus more to taste
A pinch of Aleppo pepper [if not available, mix four parts sweet paprika to one part cayenne]
A pinch of salt, plus more to taste
1/2 cucumber, seeded and cut into 1cm pieces
1⁄3 cup each of chopped fresh parsley, chopped fresh mint, chopped fresh corriander
2 spring onions, thinly sliced
To make the cauliflower “couscous,” break the cauliflower into florets, then pulse in a food processor 10 to 15 times for 1 to 2 seconds each time. Stop when the cauliflower has been broken down into pieces the size of quinoa or couscous.
In the bottom of your serving bowl, whisk together the garlic, lemon juice, olive oil, Aleppo pepper, and a pinch of salt. Add the cauliflower, cucumber, herbs, and spring oinions and toss to combine.
Season with salt, more lemon juice, and olive oil to taste.
You can find more of Gwyneth Paltrow’s recipes in the July issue of NEXT
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