This is an idea for a light, summertime lunch. For the times when it's too hot to eat warm food, for the weeks of cheap cucumbers and new cauliflowers, somewhat smaller and with a less earthy flavor than the winter specimens. It has all the flavors and the texture of my summer couscous salads, but it's free of gluten and hence easier on the digestive system, unless you don't tolerate cauliflower very well. I can imagine this salad would also match well with something heavier, like fried aubergines, to liven up the plate. It does not, however, cure hangovers, even though I really wish it did. Do I need to explain further why this post is so short?
Question (SERIOUS): what is your favorite hangover food? Also, am I the only one who finds water disgusting in those fun times?
cauliflower, cucumber and herbs 'couscous' with avocado mash
(makes enough to feed 2 as a main)
1/2 medium cauliflower, cut (florets + core) into 2cm pieces
1 tbsp olive oil
1 lemon, zest and flesh, chopped finely
1 large cucumber, grated
1/2 white onion, finely sliced
1/4 cup almonds, chopped roughly
1/4 cup sunflower seeds, chopped roughly
1/3 cup chopped coriander, stems and all
1/3 cup chopped parsley
a pinch of each: cinnamon, coriander, cumin
would also work: 2 cubed tomatoes, 1/2 finely chopped bell pepper, 1 grated zucchini.
for the avocado mash:
1 small, ripe avocado
juice of 1/2 lemon
1 heaping tsp of jarred horseradish*
1 tbsp chopped coriander
salt and pepper to taste
*if you can't buy horseradish, which I think is a typical Polish condiment and might be difficult to buy in other places, just use 1 clove of garlic for some sharpness.
Preheat the oven to 200*C.
Arrange the cauliflower pieces on a baking tray, single layer. Drizzle the olive oil and lemon zest, use your hands to cover, them pop into the oven for 15 minutes, or until the edges begin to take on a golden-brown color.
Transfer the roasted florets into a food processor and pulse into "couscous" sized bits. Alternatively, use a grater, but it's a bit messy!
Tip the cauliflower into a large bowl, let stand for 15 minutes or so to cool down, then add the remaining ingredients, and toss to combine.
To make the avocado mash, scoop out the flesh of the fruit into a small bowl, add the rest of the ingredients, and mash with the back of a spoon. Serve on the side.
The "couscous" will keep for 2-3 days in the fridge.