Lemon Herb Cauliflower Couscous
Prep:
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Cook:
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Unknown
Ingredients
1 head of cauliflower riced
4 cloves of garlic minced
1 chopped Serano pepper de-seeded and
⅓ cup fresh parsley
⅓ cup fresh basil
3 TBSP olive oil
1 tsp salt
1 TBSP vinegar
Zest from 1 lemon
Juice from 1 lemon
1 cup sliced almonds (IBD-AID only in phase 3)
No items found.
1 head of cauliflower riced
4 cloves of garlic minced
1 chopped Serano pepper de-seeded and
⅓ cup (20 g) fresh parsley
⅓ cup (20 g) fresh basil
3 TBSP (45 ml) olive oil
1 tsp (5 ml) salt
1 TBSP (15 ml) vinegar
Zest from 1 lemon
Juice from 1 lemon
1 cup (86 g) sliced almonds (IBD-AID only in phase 3)
No items found.
Rating
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Dietary Therapies
SCD
mSCD
MED
IBD-AID P3
Dietary Requirements
Dairy-Free
Egg Free
Gluten-Free
Grain-Free
Lactose-Free
Shellfish Free
Soy Free
Vegetarian
Vegan
Instructions
- Toast almonds dry (no oil) on the stovetop until just starting to brown. Watch carefully to avoid burning. When done, set them aside.
- Place cauliflower florets in a food processor and process until fully riced.
- Heat 1 TBSP olive oil in a large ceramic pot on the stove. Add garlic and sauté for 1 minute.
- Add riced cauliflower, Serrano pepper, and salt and sauté for 10 minutes, stirring frequently
- Add chopped parsley, basil and toasted almonds and sauté for an additional 2 minutes then remove from heat.
- Add lemon zest and lemon juice and stir to fully incorporate.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
Harvest and Healing
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