Yellow Cauliflower Couscous
Nutritional values (per serving):
Total Carbs 12.8 grams
Fiber 5 grams
Net Carbs 7.7 grams
Protein 4.6 grams
Fat 23.3 grams
of which Saturated 13.7 grams
Energy (calories) 267 kcal
Magnesium 39 mg (10% RDA)
Potassium 713 mg (36% EMR)
Nutrition facts are calculated from 2 servings (net carbs from 4 servings = 3.9 g). Macronutrient ratio: Calories from carbs (11.9%), protein (7.1%), fat (81%)
- Preparing Time: 10 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1 teaspoon curry powder
- 1 tsp onion powder
- 1/2 teaspoon turmeric powder
- 1 pound cauliflower (450 g)
- 3 tbsp butter - i used ghee (45 g/ 1.6 oz)
- salt to taste (i like pink himalayan)
- optional: freshly chopped herbs such as parsley cilantro or basil
- Carbohydrate 0.2588078125 g
- Cholesterol 0 mg
- Fat 0.0445309375 g
- Fiber 0.100059376984835 g
- Protein 0.03830625 g
- Saturated Fat 0.01139340625 g
- Serving Size 1 1 (114g)
- Sodium 0.1745625 mg
- Sugar 0.158748435515165 g
- Trans Fat 0.0123865625 g
- Calories 1 calories
1. Chop the cauliflower into equal-sized chunks and process in a food processor until the texture resembles couscous. 2. Heat a skillet over medium heat. Add the butter and let melt. Add the curry powder, turmeric and the onion powder and heat, constantly mixing for 1 minute. 3. Add the cauliflower and cook for 2 minutes, constantly mixing, until the cauliflower is completely coated with the buttery spices. 4. Cover the skillet and let simmer for 5 minutes, or until the cauliflower is crisp tender. Don’t let the cauliflower get too soft. If the cauliflower starts to get brown color, add a tablespoon or two water and mix properly 5. Season with salt. Stir properly. If you use herbs, sprinkle them on top. Serve immediately.
