Sprouts- do you love them or hate them?
I love them! Not undercooked and bitter or overcooked and mushy, but just right and they are one of my favourites. Temperamental but delicious.
So when I saw this recipe I knew I had to try it! Shame that was in July; I waited a long time for this.
Was it worth the wait? Definitely. In texture it is rather like a cous cous dish, with the benefit of adding crunch from the pine nuts and tang from the pomegranates.
I made this for lunch but it would make a great side to roast chicken with the leftovers eaten cold the next day or reheated in the microwave.
All in all a great combination. If only sprouts were around for longer…
Adapted from Madeleine Shaw, Get The Glow
100g Brussels sprouts, finely sliced
1/2 cauliflower, roughly chopped (large pieces of stalk removed)
2tsp oil (coconut, vegetable, rapeseed etc.)
Zest and juice of a lemon
1tsp wholegrain mustard
1-1.5tsp cider vinegar
Small handful nuts (toasted pine nuts, pecan etc)
50g pomegranate seeds
- Blitz the cauliflower in a food processor until it reaches a rice/ cous cous like consistency
- Heat the oil in a pan over a medium heat, add the cauliflower and the sprouts with a pinch of salt and fry, stirring gently for about 5mins until the vegetables are cooked but not soft (you could put a lid on and let them steam slightly – if you do this make sure it isn’t too hot so the cauliflower doesn’t stick). Remove from the heat, stir in the lemon zest, mustard and vinegar. Season and taste, adding a little more mustard and/or vinegar as you like
- Spoon into bowls, top with the nuts and pomegranate seeds and enjoy