Cauliflower “Couscous†with Creamy Cilantro Lime Dressing
Try this Cauliflower “Couscous†with Creamy Cilantro Lime Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
contains honey
pescatarian
- 1/2 teaspoon salt
- salt & pepper to taste
- 2 garlic cloves
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/4 cup chopped red onion
- 1/2 cup fresh cilantro
- 1 head cauliflower
- juice from 1 lime
- 1 (15 oz.) can chickpeas (garbanzo beans) rinsed & drained
- 1 cup halved & quartered cherry tomatoes
- 1 cup chopped cucumber (about 2 persian cucumbers)
- 1 minced jalapeno seeds and ribs removed
- 1/4-1/3 cup crumbled feta (optional)
- 1 jalapeno, with ribs & seeds
- 2/3 upplain nonfat greek yogurt i used a 5.3 oz container of chobani
- Carbohydrate 16.8019161397261 g
- Cholesterol 0 mg
- Fat 4.73697313117829 g
- Fiber 5.31625897265957 g
- Protein 4.28126368542852 g
- Saturated Fat 0.66100413569946 g
- Serving Size 1 1 Serving (238g)
- Sodium 112.328575018094 mg
- Sugar 11.4856571670666 g
- Trans Fat 0.194241275279968 g
- Calories 113 calories
Pulse cauliflower florets in a food processor a few times and until cauliflower has a couscous texture. You may need to remove "couscous" and continue to pulse florets that did not grind well.Toss cauliflower "couscous" along with all other "couscous" ingredients in a medium to large bowl.Add all dressing ingredients into the bowl of a food processor or pitcher of a blender and puree until smooth with little green flecks. Transfer to a container with a lid. You probably won't want to use all of your dressing for the cauliflower "couscous".
