Cauliflower Couscous
Servings: 
Serves 4
1
head cauliflower, in florets
½ cup
red onion, chopped
¼ cup
roasted red pepper, chopped
1 teaspoon
cumin
2 tablespoon
parsley
¼ teaspoon
salt

This cauliflower couscous recipe replaces couscous, a North African grain made of semolina, with delicious cauliflower to keep it gluten free. Add in red onions and peppers, hemp seeds, cumin, parsley and garlic-infused coconut oil to complete this divinely tasty dish!

  1. In a food processor, pulse cauliflower until it resembles couscous and set aside.
  2. In a large pan, melt garlic-infused coconut oil.
  3. Add onion and roasted red pepper and sauté 3 to 5 minutes, until onion is softened.
  4. Add toasted hemp seeds, cumin, and cauliflower.
  5. Sauté an additional 10 minutes, until cauliflower is tender but firm.
  6. Remove from heat and add parsley until fully combined.
  7. Serve warm and enjoy!

Nutritional Information

Serving Size: 
1 Cup (249 g)
Calories: 
130
Total Fat: 
6 g
Saturated Fat: 
1 g
Protein: 
8 g
Total Carbohydrate: 
17 g
Dietary Fiber: 
6 g
Cholesterol: 
0mg
Iron: 
2 mg
Sodium: 
210 mg
Calcium: 
68 mg