Your guests and friends will adore this on their plate. They will eat it up with both their eyes and their mouth. It looks elegant, and the mixture of mildly sweet and sour plum juice which sips into the cauliflower couscous is just a pleasure to the tastebuds. You are the chef.
Nutritional Benefits: Plums are a rich source of vitamin C, which is essential in fighting bacteria and infection and keeping your immune function strong. It also helps in fighting heart-related diseases because of its high potassium content that helps regulate blood pressure. It is also known to help keep anxiety at bay since the plum has plenty of natural antioxidants. Plums are also known to reduce the risk of stroke and also help regulate blood sugar levels. Because of its anti-inflammatory properties, it is also beneficial to bone health and aids in managing osteoarthritis. In Ayurveda, plums are known to help manage joint pain because it has Vata balancing property.
- First Layer
- 1 medium cauliflower
- 1 tablespoon Sesame oil
- 1tablespoon grated fresh ginger
- 1 teaspoon turmeric powder
- 1 teaspoon poppy seeds
- 1 teaspoon Himalayan salt
- Second Layer
- 1 stalk cauliflower stem cut into cubes
- 4 red plums seeded and cut into triangular shapes
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon salt
- 1/2 Lemon juice
- dash of thyme and nutmeg.
- Third Layer
- 1 slice of fresh sheep cheese and for vegan, you can use macadamia cheese (see recipe)
Prepare the first layer of the dish.
Grate the top of cauliflower with a fine grater and set aside. It will come out as small pellets.
Cut the stem into small cubes and set aside for later.
Then, add toasted sesame oil and sauté ginger, poppy seeds, and turmeric powder for a few seconds in a frying pan on high heat.
Add the grated cauliflower and season with salt. Mix gently, lower the heat and let it simmer for a few minutes until cooked to a crunchy consistency. Set aside on a plate.
Next, we prepare the second layer.
In a saucepan or skillet, add sesame oil and sauté the cubed cauliflower stems with the plums.
Sprinkle some salt, squeeze in lemon juice, add a dash of thyme and nutmeg, and lightly mix.
Remove from heat and set aside.
Final third layer
Cut a slice of sheep cheese and sizzle on a very skillet to sear the cheese and remove it.
You have to be quick, and this is the final process, so be careful not to allow the cheese to melt.
Until you are ready to serve keep the sheep cheese in the fridge till you place it on the skillet.
Allow the cheese to sizzle, and once it begins to turn slightly brown on the edges, turn it over to do the same on the other side. Remove from heat and place on top of the couscous, plum mixed vegetable which is on the plate.
For the 1st layer,
Place a round-shaped metal mold on a plate and add a few tablespoons of cooked cauliflower couscous up until about 2 cm thick and gently press down for it to take shape in the mold.
On top of the couscous layer, place the plum and cauliflower stems sauté. This should be another 2cm high.
For the 3rd layer,
carefully place the cheese on the top of the plum and cauliflower sauté. Garnish with some more cheese, a few pieces of cooked plum, poppy seeds, and any salad leaves of your choice.
Once you are confident that couscous and plum are firm enough, gently draw up the metal mold to reveal a beautiful round-shaped, cauliflower couscous, plum, and cheese stack, a lovely dish indeed.
3.6g Saturated fat
You can set a ring size which you think is suitable for your guest and friend appetite 🙂 If you don't have one, use a small bowl and invert bowl of cauliflorCouscous over the serving plate and build the top-up. Be creative, and you will make an attractive plate.