1 min read

Sicilian cauliflower pilaf


  • ½ x 280g jar sliced artichoke hearts marinated in garlic & parsley, drained over a bowl

  • 1 red onion, halved and thinly sliced

  • 1 tbsp pine nut kernels

  • 300g pouch cauliflower & kale couscous

  • 15g Sultanas

  • Zest and 2 tbsp juice of 1 essential Lemon

  • 2 tsp Cooks’ Ingredients Nonpareille Capers, drained

  • Sourdough bread, to serve


1. Spoon 1 tbsp of the oil from the artichokes into a medium saucepan. Fry the onion for 10 minutes over a medium-high heat until softened and caramelising. Tip in the pine nuts and cook for 1 minute until toasted.

2. Stir the cauliflower couscous and sultanas into the onions, then add 2 tbsp water and let the cauliflower warm through. Off the heat, stir in the lemon zest and juice, add the capers, then season to taste.

3. Tip into a serving bowl, fold in the artichokes and their garlic, then serve with the sourdough.

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