Paleo Cauli Couscous Food
PALEO CAULI COUSCOUS
I discovered this recipe when my husband and I decided to decided to begin living a more paleo lifestyle. This recipe replaces rice in all of my newly adapted recipes and is a phenomenal stand alone recipe!
Provided by Paleo Princess
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Process cauliflower in batches by pulsing in a food processor until it has the consistency of rice.
- Heat olive oil in a large skillet over medium-high heat. Saute red bell pepper in hot oil until hot, about 2 minutes; add shallots and garlic and saute until soft, about 2 minutes. Stir cauliflower with the vegetables in the skillet; cook and stir until the cauliflower is hot, 3 to 5 minutes.
- Pour chicken broth over the cauliflower mixture; season with salt and thyme. Bring the mixture to a simmer and cook until the liquid is absorbed, about 5 minutes. Stir lemon zest and lemon juice into the mixture; continue cooking until the lemon flavor penetrates the cauliflower, about 2 minutes more.
- Remove skillet from heat, add olives and parsley, and toss to mix.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 17.1 g, Cholesterol 0.1 mg, Fat 8.8 g, Fiber 4.9 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 1067.7 mg, Sugar 5.6 g
PALEO CAULI COUSCOUS
I discovered this recipe when my husband and I decided to decided to begin living a more paleo lifestyle. This recipe replaces rice in all of my newly adapted recipes and is a phenomenal stand alone recipe!
Provided by Paleo Princess
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Process cauliflower in batches by pulsing in a food processor until it has the consistency of rice.
- Heat olive oil in a large skillet over medium-high heat. Saute red bell pepper in hot oil until hot, about 2 minutes; add shallots and garlic and saute until soft, about 2 minutes. Stir cauliflower with the vegetables in the skillet; cook and stir until the cauliflower is hot, 3 to 5 minutes.
- Pour chicken broth over the cauliflower mixture; season with salt and thyme. Bring the mixture to a simmer and cook until the liquid is absorbed, about 5 minutes. Stir lemon zest and lemon juice into the mixture; continue cooking until the lemon flavor penetrates the cauliflower, about 2 minutes more.
- Remove skillet from heat, add olives and parsley, and toss to mix.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 17.1 g, Cholesterol 0.1 mg, Fat 8.8 g, Fiber 4.9 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 1067.7 mg, Sugar 5.6 g
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- Place cauliflower florets into a food processor. Pulse several times until the cauliflower looks like a coarse meal, resembling traditional couscous.
- Cover the bottom of a large sauté pan with a thin layer of water. Add the salt, turmeric, and zest. Bring to a simmer over medium heat. Add the cauliflower couscous to the pot, arranging in an even layer. Return to a simmer, then reduce heat to the lowest possible setting. Cover the pan and steam for 5 minutes. Remove from heat and cool uncovered. Discard the zest.
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