Description
A delightful and healthy Cauliflower Couscous with Roasted Vegetables dish that is perfect as a side or a light main course.
Ingredients
Scale
- 2 cups cauliflower florets (approximately 1 medium head)
- 1 cup halved cherry tomatoes
- 1 medium zucchini, chopped
- 1 medium bell pepper, chopped
- 1 medium red onion, chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup freshly chopped parsley
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Pulse the cauliflower florets in a food processor until they achieve a grainy texture similar to couscous.
- On a large baking tray, mix together the cherry tomatoes, zucchini, bell pepper, and red onion.
- Drizzle with 2 tablespoons of olive oil and season with garlic powder, onion powder, salt, and black pepper. Toss to coat.
- Arrange the vegetables on the baking sheet and roast for 20-25 minutes, stirring halfway through.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
- Add the cauliflower grain to the skillet and sauté for 5-7 minutes until tender and slightly golden.
- Combine the roasted vegetables with the sautéed cauliflower in the skillet.
- Add the chopped parsley, lemon juice, and crushed red pepper flakes if desired. Stir thoroughly and adjust seasoning as needed.
- Serve warm as a side or light main course.
Notes
- For added protein, consider mixing in some cooked chickpeas or shredded grilled chicken.
- Feel free to swap in seasonal vegetables like asparagus, carrots, or broccoli.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg