Cauliflower "couscous". Cut cauliflower into very finely chopped pieces similar to real couscous or rice. When it's combined with so many colorful companions, no one will know this recipe is lower in carbs! Making cauliflower couscous couldn't be easier.
Then lightly sauté some nuts, fruit, and onions and toss with the "couscous". This Cauliflower "Couscous" is a ridiculously simple, low carb, all natural gluten-free substitute for couscous, rice and mashed potatoes. It's also a great side dish to have on hand during Passover, when grains are off the menu.
Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cauliflower "couscous". It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cauliflower "couscous" is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Cauliflower "couscous" is something which I’ve loved my entire life.
Cut cauliflower into very finely chopped pieces similar to real couscous or rice. When it's combined with so many colorful companions, no one will know this recipe is lower in carbs! Making cauliflower couscous couldn't be easier.
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To begin with this particular recipe, we must prepare a few components. You can cook cauliflower "couscous" using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cauliflower "couscous":
- Prepare 1 cup of Sun-dried tomatoes.
- Make ready 4 cup of Cauliflower "couscous".
- Prepare 2 clove of Garlic.
- Make ready 1 tbsp of Olive oil.
- Get 1 cup of Thinly sliced leaks.
- Get 1 of as needed Salt and pepper.
I've been serving this for several years as a side dish whenever we want to slim down. Full of spices and charred roasted vegetables, this Moroccan-style ' couscous ' from Karen uses cauliflower for a low-carb version. The cauliflower couscous can be topped with spicy sausages as Karen does here, or with other grilled meats or with halloumi or feta for a veggie version. Place the cooked cauliflower into the baking dish, sprinkle with Cheddar cheese and couscous, and dust the top with nutmeg.
Instructions to make Cauliflower "couscous":
- Pulse cauliflower in a food processor until it has the consistency of couscous.
- Sauté garlic and leaks in olive oil in a frying pan over medium/low heat for 3-4 minutes.
- Drain and chop sun dried tomatoes and add to pan, cooking until leeks are soft.
- Add cauliflower "couscous" and cook until warmed through and softened.
- Season with salt and pepper as needed. Recipe adapted from a house in the hills blog..
It took the final spoonful of this meal for OH to realise that this was not our regular couscous. No, it probably wouldn't win in a side-by-side taste test with either couscous or white rice, but it does a fair job of coming close. It's light and fluffy, like couscous. It's also tender and has just the right amount of chew, like rice. Place all the chickpea ingredients in a medium bowl and toss to combine.
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