Cauliflower Couscous
Servings: 4
Calories: 321.1kcal
Ingredients
- 1/2 cup toasted almonds
- 1 small bunch parsley
- 1 bunch green onions
- 1 head cauliflower
- 1 clove garlic
- 3 T olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- salt and pepper
- 1 lemon
- 1/2 cup dried cranberries
Instructions
- Roughly chop ½c toasted almonds.
- Chop ½c parsley + ½c green onions.
- Remove core, leaves, & any dark spots from 1 cauliflower. Make sure it is completely dry, coarse chop.
- Place chopped cauliflower and 1 garlic clove into food processor. (May have to do in multiple batches).
- Pulse several times until it crumbles and resembles couscous. Do not over process or it will become mushy.
- Heat 2T olive oil in large pan over med-high heat, add cauli couscous. Cook for ~5-7 minutes until the cauliflower is tender.
- Add 1tsp paprika + 1tsp cumin + 1tsp turmeric + S&P to taste. Cook, stirring frequently for 4-5 minutes. Remove from heat.
- Stir in the following and then let cool:- ½c toasted almonds - ½c chopped parsley - ½c green onions - juice of 1 lemon - 1T olive oil - ½c dried cranberries
Notes
*Read ingredient list to avoid added gluten, sugars & msg.
**Nutrition information is for 1 serving.
Nutrition
Calories: 321.1kcal | Carbohydrates: 35.1g | Protein: 8.6g | Fat: 18.9g