Steamed carrot and cauliflower ribbons with vegetable couscous

Method

1. Wash and cut the cauliflower into small florets. Add salt to taste and put approx. 200 g (reserve the rest) in the case with the water. Microwave for approx. 6 or 7 min. at 800w. You can also cook it in a steamer for approx. 10 min. until tender.
2. Wash the carrots and put them unpeeled in the spiral cutter. Turn to obtain carrot spirals.
3. Heat 1 tbsp of oil in a frying pan. Lightly brown the garlic and add the carrot. Sauté over high heat for approx. 2 minutes. Season with salt and pepper and with the help of the Microplane spice grater add a little grated nutmeg.
4. With the cauliflower you have reserved, prepare an original cauliflower couscous using the Double Grater.
5. Serve the whole thing and drizzle with the rest of the extra virgin olive oil.
6. Tips: Cauliflower is a winter vegetable that is frequently used in our kitchens, although we almost always cook the white variety. We can also opt for purple cauliflower, which is characterised by its antioxidant properties as it is rich in anthocyanins. It is a more fun and striking option due to its colour, although there are practically no other differences with other varieties such as white, yellow or green. You can add or substitute other vegetables such as cucumber, parsnip... according to your preferences. These must be fresh so that they are easier to turn in the cutter. Recipe suitable for people with lactose and gluten intolerance.