Audio source missing
CAULIFLOWER COUSCOUS WITH POMEGRANATE SEEDS
CAULIFLOWER RICE 101
Cauliflower rice is a nourishing alternative to rice that's low in calories and carbs. It’s easy to prepare and can be eaten raw or cooked. It’s full of antioxidants like vitamin A and vitamin C. These antioxidants remove free radical particles from your body that can damage your cells and lead to cancer.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
2 min
Ingredients
Dressing:
- ½ cup extra virgin Greek olive oil
- ½ tsp turmeric
- ½ tsp smoked paprika powder
- 1 Tbsp of balsamic vinegar or petimezi grape molasses
- Seasalt and freshly ground pepper
Cauliflower couscous:
- 3 cups of cauliflower florets washed and dried completely
- 1 Tbsp extra virgin Greek olive oil
- 2 Tbsp finely chopped parsley
- ⅔ cup pomegranate seeds
- 2 Tbsp pine nuts
- 2 Tbsp currants
Instructions
-
Make your dressing by stirring together the olive oil with turmeric, paprika, balsamic vinegar and a pinch of salt.
-
Pulse cauliflower in a food processor until it’s the size of couscous. Careful not to overmix; you don’t want to puree the cauliflower – it should be like rice.
-
Heat the oil in a large skillet over medium heat. Add the cauliflower “couscous” and a few good pinches of salt. Let it gently toast for a minute or so and stir. Toss again and add the pine nuts if using. Cook for about a minute and remove from heat.
-
Toss cauliflower with parsley and top with pomegranate seeds. Taste and adjust the seasonings and serve with the rest of the dressing on the side.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
