Cauliflower couscous with rye sourdough crisps and radishes

Remove the cauliflower leaves. Use a peeler to cut chunks off the cauliflower. This is your couscous! Sauté the cauliflower cous cous in a frying pan with a little olive oil, salt and pepper for about 2 minutes.

Stir in the raisins and chopped chives.

For the rye sourdough crisps, cut the bread into thin slices (around 3 mm thick) and bake them in the oven at 180 degrees for around 6 minutes. Stir the rye sourdough crisps into the cous cous and season to taste with salt, pepper and olive oil.

Cut the radishes into wafer-thin slices and put them in iced water. This makes them wonderfully crunchy.

To serve, place the cauliflower cous cous on a plate, season to taste with salt and pepper if necessary, then garnish with the radish slices.