CAULIFLOWER "COUSCOUS"
Try this CAULIFLOWER "COUSCOUS" recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 2 cloves of garlic minced
- 1 tablespoon grape seed oil
- 1 cup sun-dried tomatoes (optional i used cherry tomatoes cut in quarters and also some bell peppers)
- 4 heaping cups of cauliflower “cous cousâ€
- 1 cup thinly sliced leeks
- sea salt and fresh cracked black pepper
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 13.6249999884821 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 1.30799999889428 g
- Serving Size 1 1 recipe (24g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.599499999493212 g
- Calories 120 calories
1 • Soak sun-dried tomatoes in water to rehydrate if using, or cut up cherry or grape tomatoes and bell peppers. 2 • Pulse cauliflower in food processor until it takes on the consistency and texture of couscous. 3 • Sauté garlic and leeks in grape seed oil in a cast iron skillet (or frying pan) over medium/low heat for a few minutes. 4 • Drain and chop sundried tomatoes into small pieces and add to skillet. Continue to cook until the leeks are soft. 5 • Add cauliflower “couscous†and cook until warmed through and softened (don’t overcook or it will get mushy). 6 • Season with sea salt and fresh cracked black pepper to taste. 7 • Enjoy!
