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Spring Cauliflower Couscous with Green Beans, Greens and Goat Cheese

If you are on a gluten-free diet or if you simply want a vegan recipe with a few less carbs, this cauliflower couscous—which mimics the texture of couscous— is a brilliant idea.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Lunch
Servings: 2 servings

Ingredients

  • 1 small cauliflower head
  • 1 tsp coconut oil
  • 1 garlic clove, minced
  • 1/2 cup coconut milk
  • 1 lime, juiced
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 1 cup green beans fresh and quickly steamed, or canned and drained
  • 1 handful arugula
  • To garnish: mixed seeds sesame, chia or pumpkin, goat cheese

Instructions

  • Bring water to boil in a large saucepan
  • Remove the cauliflower leaves and stem, and cut in florets
  • Rinse, drain well and place in the food processor
  • Pulse to obtain kernels the size of couscous, then transfer into the saucepan and simmer for 5 min.
  • Remove cauliflower from water and drain well
  • Heat the coconut oil in a large skillet
  • Add the garlic clove and fry for 1 minute, then add the cauliflower couscous and toast for 5 min., tossing frequently
  • Add the coconut milk and lime juice, cook for 1 to 2 minutes and transfer mixture into a large bowl
  • Add in the green beans, season with salt and pepper, and toss to combine
  • Serve garnished with arugula, goat cheese and mixed seeds