I don’t know about you, but I love pasta. And one of my favorites is Couscous.
It’s incredibly versatile. You can make almost any type of salad you want out of it and you’re pretty much ensured a delicious meal. But I’m trying to cut back on pasta as of late. I love it, but it doesn’t love me (or so my hips tell me when I try to squeeze them into my pants in the morning). So instead, I thought I’d give couscous salad a try, but with cauliflower instead of real couscous.
I have to tell you, it was hard to tell the difference. A slight one, maybe… but all in all, this was just like eating a couscous salad. Even Mini Chef scarfed it down (No, I didn’t tell him it was cauliflower. Sometimes a mama has to be a little sneaky in the vegetable department.) I even had the chilled leftovers for lunch the next day and they were perfect! I highly recommend this!
It’s also a very versatile dish. Want more protein? Add some cooked chicken chunks! Need less fat? Cut back on the olive oil by 1 or 2 tablespoons. More flavor? Sprinkle a little parmesan cheese over the top. Either way, I think you’ll enjoy this.
YOU MIGHT ALSO ENJOY:
Clean Eating Pesto Cauli-CousCous
(Makes approximately 6 servings)
- 1 medium head cauliflower, washed, dried and chopped
- 6 oz. frozen asparagus, cut into 1/2 inch pieces
- 1/2 large red onion, coarsely chopped
- 1 tbsp. coconut oil (olive oil will also work)
- 8 cloves garlic, chopped OR 1 tbsp. garlic powder
- 10 oz. cherry tomatoes, halved
- 1/4 cup unrefined olive oil
- 1 cup packed fresh basil leaves
- Chop your cauliflower into pieces small enough to fit in your food processor. You may want to process half of the cauliflower at a time. Once processed to couscous consistency, transfer to a medium bowl.
- Add the chopped asparagus and garlic powder (if using) to the cauliflower and set aside. No mixing necessary.
- In a small blender, blend together the basil and olive oil until you have a smooth, liquified sauce. Set aside.
- Saute the chopped onions (and fresh, chopped garlic if using) in the coconut oil until translucent. Slight caramelization is a bonus, but not necessary.
- To the onions, add the bowl of cauliflower and asparagus.
- Cook, stirring constantly, for approximately 5 minutes, or until the cauliflower is warmed through.
- Transfer the cauliflower back to the mixing bowl and allow to cool.
- Once cooled, stir in the sauce and the cherry tomatoes.
- Mix well.
- Serve slightly warmed or cold from the fridge.
- Add salt and pepper to taste.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)