Caleb is a genius.
We had left over cauliflower so he decided to put together a Cauliflower “Couscous” dish.
For you gluten-free junkies, this one is for you!
Ps: Take note of the new cutting board I photographed this dish on. Once again, Caleb rocks my world.
Cauliflower Couscous
INGREDIENTS:
- 1 tsp coconut oil
- 1 medium onion, chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 head Cauliflower, broken into florets
- 1 can of garbanzo beans, drained and rinsed
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- Freshly ground black pepper & sea salt
- 1/8 cup apple cider vinegar
- 4 tbs olive oil
PREPARATION:
Pulse/blend cauliflower florets, until they resemble couscous.
Place a medium pot on the stovetop and bring 1/2 cup water to a boil. Pour in the processed cauliflower into the boiling water. Keep the pot covered as it steams over medium high heat for 5-10 minutes, stirring every so often with a fork. Continue to steam until the liquid is gone from the pot.
While cauliflower is steaming, sauté mushrooms and onion in a teaspoon of coconut oil. Add pepper & salt as you wish. Continue to sauté onion and mushrooms
Once cauliflower is cooked remove from pot into a large mixing bowl. Add the sautéed sauté onions and mushrooms, sliced cherry tomatoes, and garbanzo beans.
In a smaller bowl mix together the olive oil, apple cider vinegar, and parsley. Pour apple cider dressing over top cauliflower mixture.
Can be served cold or hot.
We garnished ours with Bellavitano Merlot cheese. #yummo
Food Photography by Studio 29 Photography || Milwaukee, Wisconsin
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