Using cauliflower to create a low-carb, gluten free, couscous alternative
Tabbouleh is a great side dish to kebabs or a meat main, or as a vegetarian main. Using cauliflower is a great way to substitute out the processed carbohydrate of couscous. I also use this method just for the couscous substitute when making a tajine.
1/3 cauliflower head
2 sticks of celery
2 mini sweet chili peppers
1 cayenne pepper
1/4 red onion
Salt & pepper
2 tbsp. avocado oil
Separate the cauliflower heads and cut them into small pieces so that they will blend evenly in a food mixer. Add to a mixer and blend on high-speed for a short duration until you have an even consistency.
thinly slice the celery, sweet chilies, cayenne pepper, and red onion
Add the avocado oil to a shallow frying pan and bring to a medium heat. I use a large crepe pan to avoid over cooking the cauliflower.
Add the blended cauliflower and spread out evenly and cook for 2 - 3 minutes
In a separate bowl beat the eggs together and you can add a little milk if you find you like the couscous alternative to be wetter.
Add the egg mix to the pan and mix through the cauliflower thoroughly. Add salt and pepper to taste.
Once you have the desired consistency (for me I do not like to overcook it) add to a mixing bowl and add the celery, sweet chilies, cayenne pepper, and red onion.
Once cool you can either serve or refrigerate for later
When ready to serve add the juice from half a lime and freshly chopped coriander, mix and serve.
Serving with suggestion: Roasted garlic and rosemary lamb