Cauliflower Couscous
Ingredients
The base
-
1
head
cauliflower
-
1
tablespoon
olive oil
-
1
shallot
diced
-
½
teaspoon
cumin seeds
-
1
teaspoon
salt
-
1
red bell pepper
diced
-
½
cup
dried apricots
The dressing
-
juice and zest of
lemon
-
2–3
tablespoons
apple cider vinegar
-
2
tablespoons
honey
-
½
teaspoon
cinnamon
-
1
teaspoon
ground coriander
-
½ – 1
teaspoon
smoked paprika
The herbs and nuts
-
¼
cup
fresh mint
-
½
cup
fresh parsley
-
¼
cup
almonds
Instructions
- Cut the cauliflower into chunks and pulse in a food processor until a snowy texture forms.
- Sauté shallots and cumin seeds in olive oil for about 5 minutes.
- Add the riced cauliflower and salt, cooking over medium-low heat for about 7 minutes.
- Incorporate the red bell pepper and dried apricots, then remove from heat and let cool.
- Whisk together the remaining olive oil, lemon juice and zest, apple cider vinegar, honey, cinnamon, coriander, and smoked paprika.
- Pour the dressing over the cooled cauliflower mixture, add parsley and mint, and toss thoroughly.
- Top with toasted almonds before serving.
Nutrition Facts (estimated)
Servings
4
Calories
229
Total fat
12.8g
Total carbohydrates
27.6g
Total protein
6g
Sodium
524.3mg
Cholesterol
0mg
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