Cauliflower Couscous with Kale and Feta Fritters and Tomato Chutney

A vegetarian gluten-free meal featuring cauliflower couscous, spiced kale and feta fritters, and a fresh ginger-tomato chutney.

Vegetarian Gluten-Free Healthy Cauliflower Feta Kale

Estimated Nutrition

Calories

445

kcal / serving

1780 kcal total

Carbs

39g

per serving

156 g total

Fat

24g

per serving

96 g total

Protein

19g

per serving

76 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Maple Syrup

For chutney

tbsp

Maple Syrup

For cauliflower

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

150

Milk

Feta Cheese

Crumbled

Fruits

piece

Apple

Peeled, cored, and finely chopped

GrainsCereals

100

Gram Flour

NutsSeeds

to taste

Salt

Seasoning

to taste

Black Pepper

Freshly ground

pinch

Curry Powder

Gluten-free

tbsp

Mint

Fresh, chopped

tbsp

Coriander

Fresh, chopped

tsp

Cumin

Ground

tsp

Paprika

Ground

0.5

tsp

Turmeric

OilsFats

Olive Oil

For chutney

tbsp

Olive Oil

For cauliflower

tbsp

Olive Oil

For frying fritters

Vegetables

Ginger

Peeled and cut into very fine strips

400

Cherry Tomatoes

Whole

piece

Cauliflower

Cored and divided into florets

bunch

Spring Onions

Finely chopped

250

Kale

Washed and leaves separated

Method

Heat 30ml olive oil in a pan and cook ginger for two minutes.

Add cherry tomatoes and 2 tbsp maple syrup then season and soften for five minutes.

Set the chutney aside to serve warm or cold.

Core the cauliflower and chop florets finely into a couscous texture.

Sauté the cauliflower with oil, curry powder, vinegar, and maple syrup for five minutes.

Boil kale for two minutes, drain, refresh with cold water, and chop roughly.

Whisk gram flour, spices, milk, feta, and kale into a thick batter.

Fry tablespoons of batter in oil for a few minutes on each side.

Mix apple, onions, and herbs into the cauliflower and serve with stacked fritters and chutney.