Cauliflower “Couscous”

  • ½ Large Cauliflower
  • ½ Cup Telegraph Hill Dukkah, Telegraph Hill Hemp Seed Dukkah or Telegraph Hill Olive Dukkah
  • 2 Tablespoons Telegraph Hill Extra Virgin Olive Oil
  • Zest and Juice 1 lemon
  • 1x Red onion
  • 2 Cloves fresh garlic
  • ¼ Cup Chopped Herbs


  1. Prepare the cauliflower into couscous or rice size pieces. This can be done in a number of ways. A box grater using the medium size holes, cutting the cauliflower into small pieces and pulsing in a food processor. Or if you’re lucky enough to have a grating attachment for your food processor you can use that.
  2. Transfer the cauliflower to a clean tea towel and squeeze out as much liquid as possible. This will give you the nice rice/couscous texture rather than a lumpy puree texture when you cook it
  3. In a large frying pan cook the diced red onion in the olive oil over a low heat until soft
  4. Add the minced garlic and cook for a further 30 seconds
  5. Add the Cauliflower and stir until the cauliflower is hot and starting to colour (about 8 minutes)
  6. Remove from the heat and add the Dukkah, herbs and lemon juice.
  7. Season and serve

Serve warm as a side dish or simply use in place of rice. Alternatively use as a salad dressed with your favourite Telegraph Hill drizzle or vinaigrette. Best used the day you make it though as this doesn’t keep particularly well.

Recipe by our very own Gavin Versey      

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