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Saturday, 02 July 2016 19:24

Greek Cauliflower Couscous Featured

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Greek Cauliflower Couscous Greek Cauliflower Couscous Valencia Barnes / Life of a Vegaholic
This vegetable based couscous is a great gluten-free alternative to actual couscous. It makes the PERFECT dish to make for Fourth of July and all of those other social gatherings/cookouts you may be going to this summer.

  • Ingredients:    

    about 3 cups cauliflower, riced
    1 medium english cucumber
    1 clove of garlic
    1 cup of grape tomatoes (optional & adjust amount if needed)
    2 tablespoons fresh parsley
    ½ cup of red onions, chopped (adjust amount if needed)*
    ¼ cup of kalamata olives (adjust amount if needed)
    3 tablespoons of lemon juice, fresh
    1/3 cup of extra virgin olive oil
    salt & ground black pepper to taste
  • Instructions:      

    1) Place the cauliflower into a food processor. Pulse until the cauliflower reaches a rice-like texture. Be careful because you don’t want to over mix the cauliflower and end up pureeing it. 


    2) Transfer riced cauliflower to a microwave safe dish and microwave on high for 8 minutes, or until cooked. 

    3) In a food processor, pulse oil, garlic, salt, pepper, and lemon juice.

    4) Transfer cauliflower to a mixing bowl and the rest of the ingredients. 

    5) Add dressing and toss to combine.

    5) Enjoy!

    *Note: Soak onions in cold water first to reduce their pungency and make them more tolerable.
  • Cuisine: European - Greek
  • Cooking method: Other
  • Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
  • Just right for...: Crowds/parties, Light fare, Picnics, Summer favorites, 4th of July
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
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