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Cauliflower “Couscous” & Arugula Salad

Zissy Lewin

Cauliflower has been having a moment and is becoming the vegetable alternative to grains. By shredding it into grain-like flakes, it can be turned into a pizza base, rice or like we did – couscous. It’s a super simple way to add more vegetables to your diet and a great alternative to grains.

 

To make this Cauliflower “Couscous” & Arugula Salad, we’ve shredded cauliflower to make cauliflower couscous. Combining it with Arugala which has a nice “peppery” taste, almonds for crunch and dried cranberries for some sweetness, makes for a light and tasty salad.

 

Print Recipe
Cauliflower “Couscous” & Arugula Salad
Vegan | gluten free | no added sugar|
A simple and light salad of grated couscous, arugula, almonds and dried cranberries
Servings
Servings
Ingredients
You will also need
Servings
Servings
Ingredients
You will also need
Instructions
  1. Roughly chop the cauliflower and place the florets and stems into a food processor. Process until it becomes a fine “couscous” like texture. Be careful not to over-mix.
  2. Heat oil in a large frying pan or skillet. Add the cauliflower “couscous”, salt, pepper and garlic powder. Stir over a medium heat until the cauliflower is softened and slightly browned (be careful not to overcook, you don’t want it to be mushy). Add almonds and toss. Remove from heat.
  3. Add cauliflower to a bowl with arugula and dried cranberries. Adjust seasoning to taste.
Recipe Notes

If you don’t have a food processor (or you’ve been hit by load shedding), use a box grater to shred the cauliflower

Nutritionals per serving (based on 2 large servings): 276 calories | 34g carbs (16.2g sugar) |11g protein | 14g fat

 

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