CAULIFLOWER COUSCOUS WITH POMEGRANATE SEEDS
CAULIFLOWER RICE 101
Cauliflower rice is a nourishing alternative to rice that's low in calories and carbs. It’s easy to prepare and can be eaten raw or cooked. It’s full of antioxidants like vitamin A and vitamin C. These antioxidants remove free radical particles from your body that can damage your cells and lead to cancer.
Ingredients
Dressing:
- ½ cup extra virgin Greek olive oil
- ½ tsp turmeric
- ½ tsp smoked paprika powder
- 1 Tbsp of balsamic vinegar or petimezi grape molasses
- Seasalt and freshly ground pepper
Cauliflower couscous:
- 3 cups of cauliflower florets washed and dried completely
- 1 Tbsp extra virgin Greek olive oil
- 2 Tbsp finely chopped parsley
- ⅔ cup pomegranate seeds
- 2 Tbsp pine nuts
- 2 Tbsp currants
Instructions
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Make your dressing by stirring together the olive oil with turmeric, paprika, balsamic vinegar and a pinch of salt.
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Pulse cauliflower in a food processor until it’s the size of couscous. Careful not to overmix; you don’t want to puree the cauliflower – it should be like rice.
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Heat the oil in a large skillet over medium heat. Add the cauliflower “couscous” and a few good pinches of salt. Let it gently toast for a minute or so and stir. Toss again and add the pine nuts if using. Cook for about a minute and remove from heat.
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Toss cauliflower with parsley and top with pomegranate seeds. Taste and adjust the seasonings and serve with the rest of the dressing on the side.