Cauliflower Cous Cous
Cauliflower Cous Cous with apple cider vinegar (ACV) is a gut-friendly recipe using Live Original ACV.
Serves
4 people
Prep time
15 minutes
Cook time
5 minutes

Ingedients
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2 tbsp Willy’s Live Turmeric ACV
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2 tbsp Extra Virgin Olive Oil
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1 medium cauliflower, cut into florets
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1 clove garlic, roughly chopped
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1 small bunch parsley, roughly chopped
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Zest of 1 lemon
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Handful of almonds, chopped or bashed
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1–2 tsp runny honey
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1 tsp paprika
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1 tsp ground cumin
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1 tsp ground coriander
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½ tsp ground cinnamon
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½ tsp ground ginger
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Pinch of chilli powder
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Small handful of pomegranate seeds (to garnish)
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Salt and black pepper, to taste
Method
Chop the cauliflower into florets and pulse with garlic in a food processor until it resembles cous cous (not too fine, not too chunky).
In a pan, toast the almonds until fragrant, then add honey to coat. Set aside.
Mix paprika, cumin, coriander, cinnamon, ginger, and chilli powder together.
Toss the cauliflower mixture with the spices.
Dress with Willy’s Turmeric ACV and Extra Virgin Olive Oil.
Stir through parsley and lemon zest, then scatter with almonds and pomegranate seeds.
Season with salt and pepper. Serve immediately.