Try this amazing recipe for cauliflower couscous to enjoy a healthy and delicious meal. Made with grated cauliflower, aromatic spices, and flavorful vegetables, this dish is a great substitute for traditional couscous. It's gluten-free, low in carbohydrates, and packed with nutrients. Perfect for vegetarian or vegan diets, this recipe can be served as a main course or as a side dish. With a preparing time of just 30 minutes, you can quickly whip up this flavorful cauliflower couscous to impress your family and friends.
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup toasted pine nuts
- Juice of 1 lemon
Directions
- Cut the cauliflower into florets and wash them thoroughly.
- Grate the cauliflower florets using a grater or pulse them in a food processor until they resemble couscous.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the grated cauliflower to the skillet, along with the ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Stir well to combine.
- Cook the cauliflower couscous for about 8-10 minutes, stirring occasionally, until it is tender but not mushy.
- Remove the skillet from heat and let the couscous cool slightly.
- In a separate bowl, combine the cherry tomatoes, fresh parsley, fresh mint leaves, toasted pine nuts, and lemon juice.
- Add the tomato mixture to the skillet with the cauliflower couscous and toss gently to combine.
- Adjust the seasoning if needed, adding more salt or lemon juice to taste.
- Serve the cauliflower couscous warm as a main course or a side dish. Enjoy!
