Cauliflower Couscous (Keto)
A keto-style cauliflower couscous, livened up with bell pepper, spices, and toasted seeds for a light, crunchy texture.
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Servings: 2 servings
Ingredients
- 250 g cauliflower
- 1 red bell pepper
- a generous handful almonds flaked
- a generous handful pumpkin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon chili flakes
- 0.5 teaspoon ground cardamom
- a pinch turmeric powdered
- a knife-tip cinnamon
- avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Procédé
- Finely process the cauliflower in a food processor until it resembles rice.250 g cauliflower
- Briefly crush or pulse the pumpkin seeds. You only need to break them up a little.a generous handful pumpkin seeds
- Toast the seeds and almonds in the pan without oil. Add the spices when they are almost ready. Then remove from the pan.a generous handful almonds, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon chili flakes, 0.5 teaspoon ground cardamom, a pinch turmeric, a knife-tip cinnamon
- Wash and chop the bell pepper. Crush the garlic.1 red bell pepper
- Add oil to the pan and sauté the bell pepper over medium-high heat. Add the garlic.avocado oil, mild olive oil or high-oleic sunflower oil
- Sauté the cauliflower with the other ingredients for no more than a minute, then add the seed, nut and spice mixture.
Notes
Equipment: food processor, garlic press or sharp knife, small PFAS-free frying pan.
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