Cauliflower cous cous cucumber rolls

cauliflower cous cous cucumber rollsThese rolls are so perfect for a light summer dinner or snack. They’re even perfect for a light (Australian) winter lunch, for those of us addicted to freshness.

They’re crunchy, zesty and slightly sweet from the sultanas. The tahini adds a bit of creaminess, binding everything together.

cauliflower cous cous cucumber rollsThis cous cous can be used in so many other ways. If you don’t fancy cucumber, then just use it to stuff a tomato or a capsicum, or use it to make fresh nori rolls.

cauliflower cous cous cucumber rollsWhat can I say? I absolutely love ’em to the bits!

Cauliflower cous cous cucumber rolls
Author: TalesofaKitchen
Prep time:
Total time:
Serves: 8-10 rolls
  • 3 cauliflower florets
  • 1 TBSP sultanas/raisins
  • handful of parsley
  • 1 TBSP lemon juice
  • 2 TBSP tahini
  • pinch of sea salt
  • pinch of black pepper
  • pinch of chili (optional)
  • To serve: 1-2 Lebanese cucumbers, sliced thinly
  1. Add everything to a food processor and blitz away until you get a cous cous consistency.
  2. Cut the cucumbers in thin slices and pat them dry with paper towels to absorb the extra moisture.
  3. Add about 1 full tablespoon of ‘cous cous’ to a slice of cucumber, spreading it throughout and roll. Poke it with a toothpick to hold it in place.
  4. Continue with the rest of the rolls.
  5. Serve fresh.


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