Cauliflower Couscous

Okay guys, today’s #sustainabilitysunday recipe is something that my family has been enjoying for a couple years around the holidays! My sister, Natalie Forte of www.thefoodmagician.com , brought this recipe to our family and we absolutely love it!

This is a great recipe for around the holidays because it provides a fresh side to traditionally heavier holiday meals. This recipe is grain-free, gluten-free, and packed with antioxidant phytonutrients from the amazing ingredients!

Plus, pomegranate and cauliflower are fairly abundant at this time of year, which is yet another reason it is a perfect dish to bring to your holiday table!

Ingredients:

• 2 heads of cauliflower, cut into florets
• 1 pomegranate, seeds removed
• 1 small bunch of parsley
• 4 ounces of feta, chopped
• 4 ounces of pine nuts, toasted
• 1/4 cup capers
• 1 lemon, juiced and zested
• 2 tbsp mint, chopped
• 2 tbsp Dijon
• 1/4-1/2 cup olive oil

Instructions:

• Pre-heat oven to 400 degrees.
• Toss cauliflower with 2 tablespoons olive oil & roast until golden.
• Pre-heat oven to 400 degrees.  Toss cauliflower with 2 tablespoons olive oil & roast until golden.

• When cauliflower is done, remove from oven and set aside to cool.
• Meanwhile, combine lemon juice, zest, Dijon, and olive oil to make vinaigrette.  Set aside.

• When cauliflower is cool enough to handle, finely chop florets until they resemble Israeli couscous. You can also pulse gently in a food processor instead of chopping.

• Combine chopped cauliflower with feta, pine nuts and capers.  Toss with vinaigrette and herbs.  Lightly fold in pomegranate seeds.

Let us know what you think about this recipe! What healthy side dishes are you serving your families this holiday season? Don’t forget to check out The Food Magician for more lovely recipe ideas and make sure to like us on Facebook and follow us on Instagram for updates! Peace and Love, HR!