Happy belated Easter everyone! It’s good to be back. I actually went to Nashville last week and got to discover Southern cuisine, which was absolutely delicious! Shrimp & grits, sticky buns and chicken were definitely the way to go. However, it is on the “heavier” side of the food spectrum and I felt like I needed something fresh, with plenty of vegetables for lunch today! Introducing my new obsession: cauliflower couscous!
I read about it on Dishing Up the Dirt for the first time, and had been meaning to try it ever since. So I finally did and absolutely LOVE it. It only requires you to put cauliflower in a food processor, which is super easy, fresh, and quick without any cooking. You can then add whatever you want to the bowl and have a perfect lunch ready in minutes! Giving up on grains never felt so good. Bon appétit!
Total time: 15 minutes
- 1 cup cauliflower florets
- 1/4 red bell pepper
- 1 small carrot
- 1/2 cup cherry tomatoes
- A bunch of fresh parsley
- 1/4 cup cooked quinoa (optional)
Ingredients for the Tahini dressing:
- 1 1/2 tbsp tahini paste
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1/2 tbsp lemon juice
- A drizzle of agave nectar
- salt and pepper to taste
- Make the cauliflower couscous. Put the florets in a food processor, and pulse until the cauliflower looks like very small flakes of couscous. This should only take a minute.
- Next, cut the red bell pepper and cherry tomatoes in very small pieces. Grate the carrot and roughly chop the fresh parsley.
- Make the dressing by mixing all the ingredients together, until well blended.
- To plate, put cauliflower couscous into a bowl, add the veggies and toss with the dressing. You can also add some previously cooked quinoa if you still want some grains in the dish (it’s a great way to use leftovers). Enjoy!