"Cauliflower has become a kitchen superstar, and for good reason. This versatile veggie can be a great replacement for rice, potatoes, and even pizza crust. In this recipe, it's transformed into couscous-style "grains" and seasoned with fresh herbs, garlic, and lemon zest."
"Grate cauliflower into couscous-size pieces using a food processor or box grater. Finely chop any large pieces. Heat oil in a skillet over medium heat. Add onion and garlic; sauté for 2 minutes. Add cauliflower couscous, salt, and pepper. Cook 8 to 10 minutes until tender. Stir in cherries, basil, cilantro, and lemon zest. Serve warm. Store leftovers in the refrigerator for up to 3 days; reheat in a skillet before serving."
Cauliflower is grated into couscous-size pieces and sautéed with onion, garlic, salt, and pepper until tender. Olive oil is used for sautéing and unsweetened dried cherries add sweetness while basil, cilantro, and lemon zest brighten the flavor. Ingredients include a large head of cauliflower, yellow onion, garlic, dried cherries, fresh basil and cilantro, lemon zest, olive oil, salt, and pepper. Seasonal additions suggested are chopped pears or apples in fall, citrus segments in winter, and dried fruits, green onions, and almonds in spring and summer. The dish functions as a low-carb vegan side or crunchy salad and keeps refrigerated up to three days.
Read at Alternative Medicine Magazine
Unable to calculate read time
Collection
[
|
...
]