Marion’s recipe calls for much less butter than other recipes I have seen, and it uses an egg for added richness. It can be adapted for sweet or savoury scones for a real afternoon tea treat. They’re fabulous!
This Fat-Free Vegetable Stock Paste is fast and easy to make from natural ingredients that you control. You can vary the ingredients according to the contents of your veg drawer, your likes and dislikes, or your dietary requirements, and make it your own. It makes a great TIY (Thermomix It Yourself) gift, too.
Flavours of mint and lemon. That subtle crunch of just-cooked couscous semolina. Add a dash of chopped parsley and it’s called Tabouleh, a Middle-Eastern staple dish that the British somewhat incorrectly call Couscous. Memories of many a delightful meal at the Auberge La Pomme d’Or in Sancerre, France, and especially one lunch where Chef Didier Turpin thoroughly enchanted us with a Cauliflower Couscous or Tabouleh.
I just happened to have a lovely organic cauliflower in my fridge along with some parsley, a bunch of fresh mint leaves and a big, juicy lemon. Perfect for creating a fat-free version of Didier’s delicious, gluten-free, grain free side dish. It’s fast and easy to make, it brings a bit of crunch to your meal, it’s just like “the real thing” and it’s really good!
Cauliflower Couscous (Tabouleh) Gluten free, fat free and Phase 2 compliant if you want it to be, vegetarian, raw, fresh and delicious – this recipe has an awful lot going for it. Serves 2 or 3.
Ingredients ½ a head of cauliflower, broken into a few large pieces
the juice of half a lemon
3 or 4 stalks of parsley, leaves only
2 stalks of mint, leaves only 20 g olive oil (or more to taste; omit for a fat-free Phase 2 compliant version)
Add all ingredients to your TM bowl or to a food processor and give 2 Turbo pulses (½ second each). That’s it!
Serve as a starter/first course or as a side dish with hot or cold fish, poultry, or meat.