Spiced butternut squash with

cauliflower couscous

This is a delicious low-carb meal with a nice spicy kick and lots of liver cleansing properties. Cauliflower is very detoxifying and helps the liver flush out harmful toxins. This recipe is a delicious alternative to rice or couscous, without being too heavy. Garlic is very anti-inflammatory, anti bacterial and aids in liver cleansing. Ginger and the other spices add some warmth to the dish, stimulate the digestive system and detox the whole body. Onions protect against liver disease and add a great flavour when lightly cooked in the coconut oil. This is a good way to get in some greens too. Spinach is a powerful cleanser, helps remove toxins from the blood stream and protects the liver. The squeeze of lime adds a lovely fresh citrus burst of flavour and brings the whole dish together, as well at stimulating the liver and giving the immune system a boost of vitamin C.

spiced butternut squash:

  • 1 butternut squash, peeled, de-seeded and cut into 1 inch cubes

  • 1 tbs curry powder

  • 1 tbs rapeseed oil or melted coconut oil

  • Salt (preferably Himalayan pink salt)

  • 2 ts clear honey (acacia or honey blossom)

cauliflower couscous:

  • 1 cauliflower

  • 1 white onion, peeled and finely chopped

  • 1 red chilli, de-seeded and finely chopped

  • 1 large handful of coriander, finely chopped

  • 2 cloves fo garlic, crushed

  • 1 inch piece ginger root, peeled and finely chopped

  • 2 spring onions, finely chopped

  • 2 tbs pumpkin seeds

  • 2 tbs coconut oil

  • 1 large handful of spinach, finely chopped

  • 1 lime, quartered

  • salt & pepper

Ingredients (serves 4)


Preheat the oven to 200 degrees. Place the butternut squash on a baking tray or ceramic baking dish. In a small bowl, mix the oil with the curry powder and a good pinch of salt. Pour over the butternut squash. Toss well to coat the cubes evenly. Place in the over for 30 minutes, turning halfway through. While it’s cooking, prep the cauliflower couscous. When it’s cooked, remove from the oven and drizzle the honey over the butternut squash.

Remove the green outer leaves and the hard part of the core of the cauliflower. Wash well and roughly chop into florets. Place in a food processor and blitz till a rice/couscous consistency. You can grate or finely chop if you don’t have a food processor.

Heat a skillet or wok with the coconut oil. Add the white onion and stir fry till translucent. Add the cauliflower and continue to sauté for a few more minutes. Then add 1 tbs of water. Cook for a further minute, before adding the garlic, ginger, chilli, spring onion and coriander. Mix well. Cook for another 5 minutes. Then remove from the heat and stir in the spinach till wilted. In a separate pan lightly toast the pumpkin seeds for a few minutes.

To serve, divide the cauliflower couscous between 4 bowls or dishes. Top with the butternut squash, a squeeze of lime and scatter with the pumpkin seeds and a generous amount of black pepper.