Autumn Cook Gluten Free Main Dishes Meals Seasons Spring Summer Winter

Cauliflower ‘Cous Cous’, Harissa, Barramundi, Basil & Lime

May 7, 2015

‘Mock’ anything always sounds suspicious but the cous cous-like texture of this cauliflower dish is apt and a great alternative for those needing gluten-free. For a vegetarian alternative, brush large field mushrooms with the harissa and olive oil and bake instead of the fish and add some cooked chickpeas to the cauliflower ‘cous cous’ when frying.


Ingredients

(Serves 4)

2 tsp red harissa

1 tbsp olive oil

4 x 180 g fillet Barramundi or Salmon

1 med cauliflower

1 tbsp unsalted butter

2 tsp ground cumin

½ tsp garam masala

½ tsp ground coriander

1 tsp + extra salt flakes

freshly cracked black pepper

1 cup fresh basil leaves

2 limes, cut into wedges

Method

  1. Preheat oven to 200 c, line a baking tray with baking paper and place the fish fillets on the tray spaced well apart.
  2. Mix the harissa and olive oil together and evenly brush over the fish. Bake in the oven for 10 – 15 minutes depending on the thickness.
  3. Cut away the thick core end of the cauliflower and then into small chunks. Finely chop in 2 – 3 batches in a food processor until the texture of coarse breadcrumbs.
  4. Heat the butter in a large frying and when brown, fry the spices for 10 seconds before stirring through the chopped cauliflower. Sprinkle over the teaspoon of salt flakes and toss well to combine. Place a lid on the pan and steam for 3 minutes.
  5. Stir the edges through and place the lid on for a further 2 minutes. Cook until just tender.
  6. Serve topped with the fish, salt flakes, freshly cracked black pepper and garnished with basil leaves and lime wedges

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