Cauliflower 'couscous' salad

Cauliflower 'couscous' salad


4 people made this

About this recipe: Cauliflower masquerades as couscous in this paleo salad recipe with red pepper, olives, lemon and parsley. If you don't have a food processor, you can use a grater to prepare the cauliflower.

Paleo Princess

Serves: 4 

  • 1 head cauliflower, cut into large chunks
  • 1 tablespoon olive oil
  • 1 red pepper, finely chopped
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 180ml chicken stock
  • 1 teaspoon salt
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 lemons, zested and juiced
  • 30g freshly chopped parsley
  • 20 Kalamata olives, pitted and sliced

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Process cauliflower in batches by pulsing in a food processor until it has the consistency of cooked couscous.
  2. Heat olive oil in a large pan over medium-high heat. Cook red pepper in hot oil until hot, about 2 minutes; add shallots and garlic and cook until soft, about 2 minutes. Stir cauliflower with the vegetables in the pan; cook and stir until the cauliflower is hot, 3 to 5 minutes.
  3. Pour chicken stock over the cauliflower mixture; season with salt and thyme. Simmer the mixture until the liquid is absorbed, about 5 minutes. Stir lemon zest and lemon juice into the mixture; continue cooking for about 2 more minutes.
  4. Remove pan from heat; add olives and parsley. Toss to mix before serving.

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