Cauliflower Couscous

cauliflower rice best recipe

Here’s the softest, plumpest cauliflower rice I’ve ever made…

When you realize that it’s time to begin eating healthier, time to start losing some of the excess weight and time to pay more attention to nutrition, one of the first things that you do is cut delicious things out of your diet. You say goodbye to rice, and pasta, and pizza and cookies. Goodbye to your favorite takeout dishes and goodbye to weekend pancake breakfasts.

And then you’re left wondering what’s left?

What will you serve as a side dish to your chicken breast dinner? Salad? Again? And how exactly are you going to fill the void that all of those tasty, grain-filled comfort foods have left?

My technique, and what I aim to share with you through my recipes, is to fill the void with tantalizing dishes that are reminiscent of your old favorites, but are made with 100% wholesome, grain-free ingredients. It’s something that I’ve been doing since 2009…hacking America’s favorite recipes. Taking out the yucky ingredients and leaving you with a dish that excites, nourishes, and satisfies.

And in that light, I have a brand new side dish recipe for you today that’s reminiscent of your favorite rice. Cauliflower rice is a concept that has been in the healthy eating world for quite a while. I have made a whole bunch of different cauliflower rice recipes – with everything from Asian flavors to Mexican flavors to Hawaiian flavors!

But nothing has compared to the recipe that I accidentally created the other day. Instead of shredding the cauliflower raw and then throwing into a skillet for a few minutes, I started with a boiled head of cauliflower which resulted in plumper, softer rice – more like couscous. Wowsa! Both the flavor and consistency blew me away – and the kids gobbled it down when I served grilled salmon fillets over it.

So, my friend, you see that it is so very possible to eat a diet that is lighter, filled with wholesome fiber and void of the naughty stuff that gets us in trouble with our weight and health. I hope you give this recipe a try really soon and let me know how your family enjoyed it!

Cauliflower Couscous
A Recipe by Diana Keuilian
5.0 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 6

  • 2 heads cauliflower
  • 2 Tablespoons Olive oil, divided
  • 1 teaspoon minced garlic
  • 1 zucchini, cut into matchsticks
  • 4 carrots, cut into matchsticks
  • 1 red onion, cut into 1 inch pieces
  • 2 teaspoons lemon juice
  • ¼ cup parsley minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
INSTRUCTIONS

  1. Bring large pot of water to boil. Trim the leaves from the cauliflower heads and place both heads in the boiling water, covered, for 5 minutes. Carefully remove the cauliflower with tongs and set aside until cooled.
  2. In a skillet, heat 1 Tablespoon of the olive oil over medium-high. Add the garlic, zucchini carrots and red onion. Sauté for 10 minutes, until golden and tender.
  3. Cut the cooled cauliflower heads into florets, then run through the food processor with the grading attachment. Transfer to a large bowl, and mix in the remaining tablespoon of olive oil, lemon juice, fresh parsley, sea salt, black pepper. Mix in the veggies, and serve. Enjoy!
NUTRITION

Calories: 218     Fat: 5 g     Carbohydrates: 39 g     Sugar: 12 g     Sodium: 314 mg     Fiber: 10 g     Protein: 10 g    

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Comments

  • Ana January 24, 2016 at 3:10 am

    Perfect! Healthy, Yummy and looks really good!

  • Mila January 24, 2016 at 3:15 am

    I love this dish, made it and took to work. My friends also liked the cauliflower couscous. thank you

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