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.
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
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Method Prep:15min › Cook:15min › Ready in:30min
Process cauliflower in batches by pulsing in a food processor until it has the consistency of cooked couscous.
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.
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.
Remove pan from heat; add olives and parsley. Toss to mix before serving.