Summary

Ingredients

• 0.5 ½ head cauliflower
• 1 cup couscous
• 1 cup broth
• 1 shallot (s)
• 1 handful cashew nuts
• Paprika powder
• Cayenne pepper
• 2 tablespoon butter
• salt and pepper

For the sugo:

• 2 tomato (s)
• sugar
• 1 dash soy sauce

To garnish:

• 0.5 ½ bunch parsley

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Instructions

1. The portion size depends of course on the size of the cauliflower and the cup. I recommend a large pan with a raised rim, not a wok. Also tastes cold.
2. Grate cauliflower. To do this, simply grab the palm-sized pieces on the stalk and roughly rub them down on a standard grater. It doesn`t hurt if there is a bit of stalk, but then I rub it a little finer. Finely chop the shallot.
3. Sauté the cauliflower and shallot in the microwave for 4 minutes. This step is optional, I`ve always done this so far.
4. Toast the cashew nuts without fat in a large pan on full heat until they are fragrant. Add the cauliflower and shallot to the cashew nuts, stir everything well and cook for a few minutes. Then add the butter, salt and pepper. Reduce the heat to half and stir everything occasionally until golden brown.
5. Push the cauliflower a little to the edge of the pan. Briefly toast the couscous. Be careful, it turns brown very quickly! Then pour the broth over it and stir everything together. Season to taste with cayenne pepper and paprika powder.
6. Cover the pan, take it off the stove and let it steep for 10 minutes.
7. Meanwhile, cut the tomatoes in half, remove the stalk and rub the cut side as well. Preferably in a bowl so that the juice is not lost. The tomato skin is left over after rubbing, it can then be thrown away.
8. Bring the grated tomatoes to the boil in a pan with 2-3 tablespoons of sugar and 1 tablespoon of soy sauce and reduce to a thick sauce for about 5 minutes. Season to taste with salt and pepper.
9. Arrange the couscous and the sugo on a plate. Chop the parsley and sprinkle on top. It can be a little more parsley.