Cauliflower Couscous With Brussels Sprouts – a delicious recipe with head cauliflower, water, lemon zest, bay leaf, olive oil, shallots. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1. Roughly chop the cauliflower into 2-inch florets.
2
2. Place the chopped cauliflower in a food processor and pulse until it becomes the consistency of couscous, about 45 seconds.
3
3. In a large saute pan, bring the water, lemon zest and bay leaf to a simmer. Add about 1/2 tablespoon of salt to the water. Add the cauliflower and cook for five minutes, or until cauliflower becomes tender. Drain any excess water and set aside.
4
4. To a separate large saute pan set over medium heat, add the olive oil, thinly sliced shallots and dried chili flakes. Saute until the shallots become translucent, about 3 minutes.
5
5. Add the thinly sliced brussels sprouts to the pan. Salt to taste, and add additional oil if necessary. Saute until the sprouts become bright green and tender, about 4 minutes. Remove from heat.
6
6. In a large bowl, fold together the cauliflower and sprouts. Add salt or olive oil if needed. Serve warm.
139
kcal
Calories
15
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium head cauliflower, 2 cups water, 1 tablespoon lemon zest, 1 bay leaf, and more.
Yes, Cauliflower Couscous With Brussels Sprouts falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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