Paleo Cauli Couscous recipe

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Ingredients

1 head cauliflower, cut into large chunks
1 tablespoon olive oil
1 red bell pepper, chopped small
2 shallots, chopped
4 cloves garlic, chopped
¾ cup chicken stock
1 teaspoon salt
½ teaspoon dried thyme
½ lemons, zested and juiced
½ cup chopped fresh parsley
20 Kalamata olives, pitted and sliced

Nutrition Info

155.3 calories
carbohydrate: 17.1 g
cholesterol: 0.1 mg
fat: 8.8 g
fiber: 4.9 g
protein: 4.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 1067.7 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Process cauliflower in batches by pulsing in a food processor until it has the consistency of rice.

  2. Heat olive oil in a large skillet over medium-high heat. Saute red bell pepper in hot oil until hot, about 2 minutes, add shallots and garlic and saute until soft, about 2 minutes. Stir cauliflower with the vegetables in the skillet, cook and stir until the cauliflower is hot, 3 to 5 minutes.

  3. Pour chicken broth over the cauliflower mixture, season with salt and thyme. Bring the mixture to a simmer and cook until the liquid is absorbed, about 5 minutes. Stir lemon zest and lemon juice into the mixture, continue cooking until the lemon flavor penetrates the cauliflower, about 2 minutes more.

  4. Remove skillet from heat, add olives and parsley, and toss to mix.

Recipe Yield

4 servings

Recipe Note

I discovered this recipe when my husband and I decided to decided to begin living a more paleo lifestyle. This recipe replaces rice in all of my newly adapted recipes and is a phenomenal stand alone recipe!

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