Cauliflower Couscous - Vegan Recipe

Ingredients

• 1 small cauliflower (1kg)
• 1 teaspoon sea salt flakes
• 1 cup firmly packed mint leaves, chopped coarsely
• 1 cup firmly packed coriander (cilantro), chopped coarsely
• 1 cup firmly packed parsley, chopped coarsely
• 300 g (9.5 oz) fresh peas, shelled
• 1 1/2 cups mung bean sprouts
• 1/2 cup pitted Sicilian green olives, halved
• 1/2 cup slivered pistachios
• 50 g (1.5 oz) preserved lemon*, pulp discarded, rind sliced thinly
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt flakes, extra
• lemon wedges and extra mint leaves, to serve
• [Mint Yoghurt Sauce]
• 1/2 cup coconut yoghurt
• 2 tablespoons finely chopped mint leaves
• 1/4 cup juice from lemon