Cauliflower As Couscous With Kale And Feta Spiced Fritters And A Tomato And Ginger Chutney
For a vibrant and flavorful meal, try this recipe featuring fresh tomato and ginger chutney, cauliflower as couscous, and kale and feta spiced fritters. The chutney offers a zesty kick with the warmth of ginger and the sweetness of maple syrup. The cauliflower couscous is seasoned with a hint of curry and a touch of vinegar for a tangy twist. Finally, the crispy fritters, packed with kale and creamy feta, bring a delicious crunch to the dish. Assemble everything together for a delightful and satisfying meal that's full of textures and flavors.
— Constant Cookbook
Ingredients
- 30ml/1fl oz olive oil
- 60g/2¼oz fresh ginger
- 400g/14oz whole cherry tomatoes
- and freshly ground saltblack pepper
- 2 tbsp maple syrup
- 1 cauliflower
- 1 tbsp olive oil
- pinch gluten-free curry powder
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- and freshly ground saltblack pepper
- 1 apple
- 1 bunch spring onions
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh coriander
- 250g/9oz kale
- 100g/3½oz gram flour
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp turmeric
- and freshly ground saltblack pepper
- 150ml/5½fl oz milk
- 75g/2½oz feta
- 2 tbsp olive oil
Instructions
- For the fresh tomato and ginger chutney, heat the oil in a large pan, add the ginger, and cook for two minutes over a medium heat.
- Add the tomatoes and maple syrup, season with salt and pepper and let them soften for five minutes.
- Set aside until ready to serve, warm or cold.
- For the cauliflower as couscous, core the cauliflower and divide it into florets. Chop finely, either by hand or in a food processor.
- Heat the oil in a large frying pan or wok. Add the curry powder and stir quickly, then add the chopped cauliflower, vinegar and maple syrup. Season well with salt and pepper. Stir quickly over a medium heat for five minutes until the cauliflower is just tender.
- For the kale and feta spiced fritters, bring a large pan of salted water to the boil and cook the kale leaves for two minutes, or until tender, then drain and refresh under cold running water. Squeeze out any excess moisture and chop the leaves roughly.
- Sift the gram flour and spices into a large bowl along and add a pinch of salt. Add the milk slowly, stirring all the time to make a thick batter. Stir in the crumbled feta, followed by the chopped kale. Season well with salt and pepper.
- Heat the oil in a non-stick frying pan and drop in tablespoons of the batter to make small fritters. Cook for a few minutes on each side.
- To serve, place the âcouscousâ in a bowl and stir through the apple, spring onions and fresh herbs. Stack the fritters on each serving plate with a little chutney between each layer.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 445kcal
- Carbohydrate Content: 39g
- Fat Content: 24g
- Fiber Content: 13g
- Protein Content: 19g
- Saturated Fat Content: 6g
- Sugar Content: 25g
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