Cauliflower couscous — Meal
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Macros (per serving)

Fat

44%

(13 g)

Protein

9%

(6 g)

Carbs

47%

(30 g)

24 g Net,

6 g Fiber

262 Calories (per serving)

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Vegetable Dishes

Cauliflower couscous

By Meal.com

Did I mention that cauliflower is a star in the paleo kitchen? Everyone I have had tasting this cauliflower "couscous" loves it, even those who do not like cauliflower at all!

Ingredients

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Cauliflower

1 piece

Olive oil

2 Tbsp

Onion

1 piece

Garlic

2 cloves

Fresh parsley

2 Tbsp

Dried cranberries

75 g

Pine nuts

30 g

Cumin Ground

1 tsp

Dried coriander

1 tsp

Cayenne pepper

12 tsp

Cinnamon

14 tsp

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

10 min

1

Cut the cauliflower into florets, the onion into large pieces and finely chop the parsley.

2

Soak the dried cranberries in a small bowl with hot water.

3

Heat a frying pan over a high heat and roast the pine nuts in it (keep shaking well so that they don't burn).

4

Grind the cauliflower florets in a food processor until it resembles small couscous grains.

5

Heat the olive oil on a medium heat in a frying pan, fry the onions briefly and squeeze the garlic on top.

6

Add the cauliflower couscous and season with ground cumin seeds, coriander, cayenne pepper, cinnamon, pepper and salt.

7

Fry the couscous for a few minutes, stirring constantly, until it is done.

8

Drain the cranberries and mix them with the couscous, together with the pine nuts and parsley.

9

Heat the dish for a while and, if necessary, season with salt and pepper.

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Details

Allergens

Fruit, Nightshade, Seeds

Diet

Paleo, Vegetarian, Vegan, Sirtfood

Course

Side dish

Cooking equipment

Food processor

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