3-4 people
3-4 people
Cauliflower couscous
  • 200g Cauliflower florets
  • 10pcs Green olives chopped
  • 2tbspn Raisins soaked in warm water for 10 mins
  • 2tbspn Pine nuts
Creamy mushrooms
  • 2wiped clean large Portobello mushrooms
  • 75g Butter
  • 150g cleaned Assorted wild mushrooms
  • 1tbspn Chopped fresh rosemary
  • 100ml Thick cream
  • 1tbspn Red wine vinegar
  • 2tsp Soy sauce
  • 2tbspn Chopped fresh parsley
  1. For the couscous put the cauliflower in a mixer and pulse until it is very finely minced. Tip it into a sieve and steam it for 5 minutes, or until tender.
  2. Transfer the cauliflower to a large bowl and mix in the olives, raisins and pine nuts. Season to taste with salt and pepper.
  3. Preheat the grill to 200C. To make the creamy mushrooms, grill the Portobello mushrooms with some olive oil and butter. Cool them down and slice.
  4. In a frying pan, add butter and heat until it turns brown color. Add the mushrooms and rosemary and cook until the mushrooms are tender.
  5. Add the Portobello mushrooms and cream. Simmer until the cream is reduced and thickened, then take it off heat and stir in the vinegar and soy sauce.
  6. Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley.
  7. Serve them together!

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