Couscous cauliflower with tomato sauce

Ingredients for 1 servings:

• ½ head of cauliflower
• 1 cup couscous
• 1 cup broth
• 1 shallot(s)
• 1 handful of cashews
• Paprika powder
• Cayenne pepper
• 2 tbsp butter
• salt and pepper
• 2 tomatoes
• Sugar
• 1 dash of soy sauce
• ½ bunch parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

The portion size naturally depends on the size of the cauliflower and the cup. I recommend a large pan with raised edges, not a wok. It tastes good cold too. Grate the cauliflower. Simply grab palm-sized pieces from the stalk and coarsely grate them on a standard grater. It doesn’t hurt if there’s a bit of stalk left, but I grate it a bit more finely. Finely chop the shallot. Sauté the cauliflower and shallot in the microwave for 4 minutes. This step is optional; I’ve always done it this way. Roast the cashews in a large pan over high heat without any fat until fragrant. Add the cauliflower and shallot to the cashews, stir everything well, and sauté for a few minutes. Then add the butter, salt, and pepper. Reduce the heat to half and stir occasionally until golden brown. Push the cauliflower a little to the side of the pan. Briefly toast the couscous. Be careful, it browns pretty quickly! Then pour the stock over it and stir everything together. Season with cayenne pepper and paprika. Cover the pan, remove from the heat, and let it stand for 10 minutes. Meanwhile, halve the tomatoes, remove the stem, and grate them using the cut side. It’s best to put them in a bowl so the juices don’t get lost. The tomato skin will remain after grating; this can then be discarded. Bring the grated tomatoes to a boil in a pan with 2-3 tablespoons of sugar and 1 tablespoon of soy sauce, then reduce for about 5 minutes until it forms a thick sauce. Season with salt and pepper. Arrange the couscous and sauce on a plate. Chop the parsley and sprinkle over the top. You can use a little more parsley if you like.