How To Make Cauliflower Couscous That’s Both Low-Carb And Healthy
Want to enjoy a tasty meal while keeping your carb intake in-check? Making cauliflower couscous is the best way to do it - and it's tasty, too!

October 4, 2017

head of cauliflower with cauliflower couscous

Cauliflower is a nutritional powerhouse, there’s no denying it! High in fibre, antioxidants and B-vitamins, and great for digestion it’s a staple of a low-carb diet. And for good reason. That’s why we’ve upped the ante to give you cauliflower couscous.

Related: This Is What You Need To Know About A Low Carb High Fat Diet

The recipe comes from Los Angeles-based chef Ben Ford, and author of Taming the Feast. Ford rough-chops the cruciferous vegetable and then pulses the vegetable in a food processor until it resembles the texture of couscous, a tiny pearled pasta.

Mixed with spices, herbs, and jalapeños, the cauliflower couscous tastes hearty, fresh, and spicy all at once. Plus, this version contains 30 fewer carbs per cup serving when compared to the same amount of pasta couscous.

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Related: Paleo vs. Keto Diet: Which Low-Carb Diet Is Right for You?

Don’t have a food processor? Just keep chopping the shaved cauliflower florets until they’re small enough to pass for the pasta. At the very least, you’ll sneak in an arms workout. The cauliflower couscous makes 4-6 Servings.

You can use it as a side for steamed broccoli and salmon or mix in some chicken and mediterranean vegetables and pack a lunch box for work. Either way, it forms a great base for low-carb meals!

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