This week I have been telling anyone who will listen about the wonders of cauliflower couscous. If you’re cutting down on carbs, or just want to eat more vegetables, then this is a great dish.

 You can have it raw or cooked  – it makes a great replacement for anything you would normally use rice or couscous for, and is very easy to make. All you need is a cauliflower, a food processor and some olive oil.

Low Carb Cauliflower Couscous

Cut the cauliflower into large pieces, removing most of the stem, or if the core isn’t too hard you can chop that up too.

Put into your cauliflower into the processor (but don’t fill more than 3/4 full as this will be too much).

Use the pulse button to process in about one second pulses until broken down. If there are any big pieces left that won’t crumble you can remove them and grate or remove the rest of the couscous and reprocess the larger pieces.

You can eat your couscous raw or cook it. It can also be kept in the freezer for up to three months, in airtight bags.

Cooking it will make it more tender and rice like. To cook, pour about a tablespoon of olive oil into a large skillet, heat and then add the cauliflower couscous and a pinch of salt, stir to combine and cook until tender. You can always add other ingredients such as finely sliced chillies or spring onions and fresh herbs.

Eat straight away or refrigerate for up to one week.

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