Lightly adapted from the Nutritionista
I love making one food out of another, healthier food. Like making pasta out of vegetables, a pie crust out of quinoa or cous cous out of cauliflower.
I actually hardly ever cook using cous cous. I’d rather use quinoa since it’s gluten free and healthier, but there is definitely something about the texture of cous cous that makes it pretty ideal for meals. That’s why I was thrilled to discover a cous cous recipe that didn’t call for cous cous at all. You can easily use cauliflower instead for an all-vegetarian and gluten free dish that is just. so. good.
What You Need:
- 1 head of cauliflower
- 1 orange pepper, chopped
- 3/4 cup cherry tomatoes, halved
- 1 stalk celery, chopped (about 1/2 cup)
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
What You Do:
Gently pulse cauliflower in a food processor until it resembles a cous cous-like texture. If you don’t have a food processor, just finely chop the cauliflower with a sharp knife until it becomes very small pieces.
In a large bowl, mix the cauliflower with the remaining ingredients. Stir well and serve!
This makes a great side dish, and while it screams summer BBQ, it really works just fine any time of year with your favorite meat, as a filling for stuffed peppers (stay tuned for that recipe), or just mixed in with a salad. The lemon juice and oil make a nice dressing so you don’t have to add the extra calories. Put some avocado in with it and you’ve got yourself a fantastic meal!
Pro Tip: This is a great dish to play with as far as adding your favorite herbs. Add freshly chopped basil, oregano, mint or cilantro or even chopped walnuts or dates to give it some different flavor and texture!