Cauliflower 'Couscous' with Beets & Hazelnuts

🧂 Ingredients

• 2/3 cup hazelnuts
• 1 medium onion

  finely diced
• 2 tablespoons olive oil

  + extra if needed
• 1/2 teaspoon sea salt
• 2 medium beetroots

  raw, peeled and cut into quarters
• 2 garlic cloves

  finely diced
• 1 medium head of cauliflower

  broken into florets
• 2 tablespoons parsley

  or mint, chopped
• 1 teaspoon lemon zest
• Juice of 2/3 medium lemon
• 1 tablespoon Balsamic vinegar
• 2 tablespoons hazelnut oil

  or extra olive oil
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup

  omit for Whole30
• 1/2 teaspoon sesame oil

  optional but adds a nice touch

Instructions

• 1 Heat a medium frying pan and toast the hazelnuts over medium heat for 2-3
  minutes. Stir frequently to prevent burning. Transfer to a bowl and set to cool
  slightly. Then place them in a towel and rub together with your hands, the
  shells will peel off easily.
• 2 In the same frying pan, sauté the onion in olive oil and a little sea salt for
  5-6 minutes, until golden brown and soft.
• 3 Place beetroot, garlic and most of the hazelnuts (reserve a few whole nuts for
  garnish) in a food processor and grind into small crumbs. Alternatively chop
  finely with a knife.
• 4 Add ground beetroot, garlic and hazelnuts to sautéed onion and cook together for
  a minute or two, add extra olive oil if needed.
• 5 Place cauliflower florets in the food processor and grind them together into
  small crumbs. Add to the beetroot mix in the frying pan and stir through for a
  minute. Transfer everything to a large salad bowl.
• 6 Whisk and pour the dressing over the salad, add parsley or mint and stir well
  together.
• 7 Taste for salt and acidity, add a little more lemon juice if needed. Garnish
  with whole hazelnuts, parsley and some extra grated lemon zest.

Nutrition Info