Cauli couscous (GAPS)

Cauliflower couscous with baked hake tail and garlic spinach

For the baked hake tail you will need (feeds two):
1 good sized hake tail
about four cherry tomatoes
2 wet garlic cloves
1 cm fresh ginger root

1. Wash the fish, chop off the fins, then place hake into a baking dish (ideally a pyrex with a lid).
2. Add whole cherry tomatoes, garlic cloves left in whole, and ginger cut in half.
3. Add a splash ow water, put the lid on, and place the baking dish into a preheated oven, and bake at 180 C for about 45 to 60 mins, until fish is nice and golden.

For the cauli couscous you will need:
1 medium head cauliflower
1 medium onion
1 tbsp coconut oil
2 wet garlic cloves
1/3 tsp ground cumin
pinch of sea salt

1. Break cauliflower into small florets, then put florets into a chopper and chop for a few seconds, until crumb-like.
2. Finely chop the onions. Thinly slice the garlic.
3. Melt the coconut oil, add the onions and gently cook on low heat for about 6 to 8 mins, stirring occasionally. Let it sweat the juice out.
4. Add chopped cauliflower, thinly sliced garlic, ground cumin. Mix thoroughly. Fry for a minute or two, then put a lid on and cook for further 3 to 4 mins. Season with salt, and ready so serve.

For the garlic spinach you will need:
200 g young spinach leaves
2 wet garlic cloves

1. Wash the spinach, drain best you can.
2. Put spinach in a wide pan, sprinkle with thinly sliced garlic. Cover with a lid and let it steam for 3 to 4 mins, until leaves soften. Serve and enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.