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Cauliflower Couscous |
"Cauliflower couscous!"
Ingredients :
- 1 head cauliflower, cut into florets
- 1/4 cup butter
- 1 small sweet onion (together with Vidalia®), diced
- 1 clove garlic, minced
- 9 pitted kalamata olives
- 1 teaspoon dried parsley
- salt to taste
- 1 lemon, zested
Instructions :
Prep : 15M | Cook : 6M | Ready in : 1H |
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- Cut cauliflower into very finely chopped portions much like actual couscous or rice.
- Melt butter in a medium skillet over medium warmth. Add onion and garlic; cook and stir until onion has softened, approximately 2 mins.
- Add cauliflower and prepare dinner on medium warmth for about 40 mins. Stir each five mins until whole batch is golden and nutty.
- Mix kalamata olives, parsley, salt, and lemon zest into cauliflower.
Notes :
- You can upload diced/peeled tomatoes cut into small pieces.
- A meals processor or blender can also be used to chop the cauliflower into couscous consistency. Add a little water earlier than processing.
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