A plant-based recipe to celebrate great chefs around the world
This International Chef's Day, we're raising a fork to the hard-working and passionate chefs across the world, including Le Cordon Bleu chefs in training, ...
Say goodbye to boring salads and add some 'crunch' to your lunch with this easy, immune-boosting meal!
Chef Sam Gowing, Nutritionist and ‘Food as Medicine’ pioneer, has shared her recipe for Cauliflower Couscous with Macadamia Nuts & Currants from the 10-week Le Cordon Bleu Online Learning course, Plant-Based Diets: Nutrition & Wellness.
Flavour-packed with complimenting textures, this salad recipe uses fresh, raw, plant-based ingredients to cool you down on sunny days. It’s light on the stomach but loaded with nutrients!
Boost your immune system with the following benefits:
Serves 2
1. Place cauliflower in a food processor and blitz until it resembles breadcrumbs, about 5 – 10 seconds. Be careful not to puree it!
2. Transfer to a mixing bowl and add remaining ingredients.
3. Combine dressing ingredients in a small bowl.
4. Add dressing to cauliflower couscous and toss through gently.
5. Transfer to a large serving platter or bowl.
6. Garnish with edible flowers and season with salt and pepper to serve.
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