Cauliflower Couscous

Since we don’t eat potatoes or wheat in my house… we often get bored of the same old starches.  I recently discovered this amazing dish on a trip to Salt Lake City.  It is so simple to make!

INGREDIENTS:

• 1 head of fresh cauliflower
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1/8 cup of finely diced yellow onion
• 2 teaspoons fresh chopped parsley
• 1 tablespoon fresh lemon juice or white wine
• 1/4 cup chicken stock (or vegetable stock)
• 1/4 teaspoon of lemon zest
• 1/2 teaspoon kosher salt
• 8 cracks of fresh pepper

DIRECTIONS:

• Chop the cauliflower into florets.  Pulse in food processor in batches until it resembles couscous or bread crumbs.  Don’t over process or your couscous will become mushy.
• Add olive oil to a saute pan over medium heat.  When hot add onion and saute for 2 minutes
• Add garlic, cauliflower and saute for 3 minutes
• Add additional ingredients and saute an additional 5 minutes.
• Add stock and saute until absorbed
• Cauliflower should be tender but not mushy.

Makes 4 cups

Takes 15 minutes to make