Cauliflower Couscous
Transform your mealtime with this light, flavorful, and nutrient-packed Cauliflower Couscous recipe! Perfect as a low-carb, gluten-free alternative to traditional couscous, this quick and easy dish features finely pulsed cauliflower sautéed with fragrant garlic and olive oil. A zesty pop of lemon juice, fresh parsley, and crisp veggies like cherry tomatoes and cucumber elevate this recipe into a refreshing side or satisfying main course. Ready in just 23 minutes, this versatile dish can be served warm for cozy comfort or chilled as a vibrant salad. Whether you're looking for a healthy meal prep option or a standout addition to your table, this Cauliflower Couscous is sure to delight!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 2 tablespoons Parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Cherry tomatoes
- 0.5 medium Cucumber
Instructions
Remove the outer leaves and stem from the cauliflower. Cut it into florets, and transfer the florets to a food processor.
Pulse the cauliflower in the food processor until it resembles the texture of couscous or rice. Be careful not to over-process.
Heat a large skillet over medium heat and add the olive oil.
Mince the garlic cloves, and add them to the skillet. Sauté for about 1 minute until fragrant, but not browned.
Add the processed cauliflower to the skillet. Stir well to combine with the garlic and cook for 5-7 minutes, stirring occasionally, until tender.
While the cauliflower cooks, chop the parsley, halve the cherry tomatoes, and dice the cucumber into small cubes.
Once the cauliflower is tender, remove it from heat and transfer it to a large mixing bowl.
Add the lemon juice, chopped parsley, salt, and black pepper to the bowl with the cauliflower. Mix well to combine all flavors.
Gently fold in the cherry tomatoes and cucumber. Taste and adjust seasoning if necessary.
Serve immediately as a warm dish or let it cool and enjoy it as a refreshing salad.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 24.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3404 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
