Spring Time Cauliflower Couscous

Serves 6


  • 1 medium head cauliflower, finely chopped in a food processor (about 6 cups)
  • 3 heads green garlic, chopped finely
  • Pinch chili pepper flakes
  • Few zests of fresh nutmeg
  • 3 tablespoons olive oil
  • 1 cup mint leaves, chiffonade
  • 1/2 cup finely chopped flat leaf parsley
  • 6 radishes, julienne
  • 1 cup freshly shelled blanched English peas, from about 1 1/2 pound pea pods
  • Zest of 2 lemons
  • 1/4 cup finely chopped shelled pistachios


  1. In a large saute pan, heat the olive oil and add in the green garlic for 1 minute. Add the chili flakes.
  2. Then add in the finely chopped cauliflower. Saute on medium high heat for about 4 minutes.
  3. Add the peas and nutmeg and warm through.
  4. Add 3/4 of the mint, parsley lemon zest and season to taste with sea salt and pepper.
  5. Place on a platter and garnish with the remaining mint, julienne radish, and pistachios.