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Recipe: Cauliflower “Couscous” with Hazelnuts, Feta and Kale

In case you’re stuck in a recipe rut this month, here’s a fail-safe favourite to add to your repertoire. Happy cooking and eating!

Serves 3 to 4

From: Frog Michaels, Author of A Helping Hand: Delicious Recipes in English & Tagalog

cauliflower cous cous recipe
Healthy and filling


  • ½ cauliflower
  • ¼ red cabbage (around 300g), cored and finely shredded
  • 2 kale leaves, central stalk removed and leaves finely shredded
  • 180g feta cheese (1 packet), cut into one-centimetre cubes
  • 45g hazelnuts

Ingredients for dressing:

  • 5 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt and pepper


  1. Make the couscous first by breaking up the cauliflower into florets. Cut away any protruding stalks and discard.
  2. Pulse it in a food processor. Stop when all the cauliflower has broken up into couscous-like granules. Invariably there are the odd bits that somehow escape the chopping process and remain defiantly intact. Remove the successfully pulverised pieces and then re-blitz any escapees.
  3. Toast the hazelnuts (around five minutes) in a dry frying pan over a low heat. Set them aside to cool.
  4. Whisk all the ingredients for the dressing together in a small bowl.
  5. Combine the cauliflower, cabbage, kale and feta and toss well. Add the cooled, toasted nuts and the dressing just before serving and combine gently.

As the first and only dual language, English-Tagalog cookbook in Singapore, A Helping Hand offers over 80 delicious and practical Western and local recipes, with step-by-step instructions, cooking tips and a helpful glossary of ingredients with accompanying photos.



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This article first appeared in the March 2017 edition of Expat Living Singapore. Subscribe now!