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Recipe for the weekend: Cauliflower Couscous

Here’s a healthier version of couscous to serve with meals, especially for those of you who are looking to balance your blood sugar levels. On the GL (Glycemic Load) scale, couscous has a GL of 18, whereas cauliflower has a GL of only 1. On top of that cauliflower is a great source of Vitamin C and manganese.

You can also substitute this for rice in recipes, it goes great with stir-fry meals, and really soaks up sauces and dressings. I like to add some ¬†Turmeric for its benefits, and it gives the cauliflower a lovely yellow colour (although my husband thought it looked a bit like scrambled eggs). Here’s the basic recipe, try it, play around with it and let me know what you think:

Cauliflower Couscous – makes enough for 4 side servings

  • 1 onion finely diced
  • 1 large head of cauliflower,
  • 2 teaspoons ghee/coconut oil/ butter
  • pinch or two of sea salt
  • pepper to taste
  • 1/2 teaspoon turmeric
  • 1/4 cup sliced almonds
You’ll need a food processor or a bit of patience and a quick hand with a knife, you want to chop the cauliflower head until it resembles couscous grains, and set aside. Heat the ghee/ cocont oil/ butter in a medium large frying pan or wok on a medium heat, then add the onions and saute them for a couple of minutes until soft. Add the cauliflower along with the salt, turmeric if you are using it plus the pepper and cook whilst stiring until it softens, it takes between 7 and 10 minutes. Add the sliced almonds at the end and serve whilst warm.
Serve with a main meal, or top it with a healthy sauce and just add some stir-fry veg.
Hanri & Banjo xx
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