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.
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