Dice the onion, pepper and tomato.
Chop the garlic and fresh herbs.
Grate the raw cauliflower florets to obtain a texture similar to couscous (either with a grater or pulse in a food processor).
In the casserole, sweat the onion and garlic in the DUCK FAT “ Le Délicate” Sublim’ for three minutes without browning.
Add the pepper and continue to sweat another two minutes, add the caraway or cumin seeds and the spices.
Add the cauliflower, raisins, a little salt and pepper and cook for 10 to 15 minutes, stirring frequently (the cauliflower should still be slightly crunchy).
At the end, add the dried tomato, lemon and fresh herbs and then the lightly toasted pine nuts.
Check the seasoning.
Tip: in the unlikely event that there is any left, serve the couscous the next day with some lemon juice… yum!
Summer is the time for picnics and outdoor meals… and onion compote!
For a picnic or at the end of a meal, this is a real gourmet treat!
Looking for something colourful and flavourful? This spring recipe is just the thing!
a spring recipe – because everyone likes the spring!
Pasta with vegetables please!
With a number of healthy properties, this take on beetroot is guaranteed to please – served with drinks, or as a starter!
You will love this cauliflower soup’s delicious velvety texture.
Salmon, goose fat, and a hint of spice: this is a perfect dish for the festive season!
Creamy mashed potatoes enriched with smoked bacon and truffles? What a delight!
Need an idea for a festive occasion? No stress, we’ve got you covered!