I firmly believe that cauliflower has experienced a renaissance because of the South Beach and Paleo diets. Both of these lifestyles embrace a wide variety of vegetables, and getting creative is crucial to keeping things exciting. In these lifestyles, cauliflower subs for starch in many different ways but especially mashed potatoes and, in this instance, pasta. Nutritionally, however, this white veggie is far from a starch. Loaded with vitamins C and B-12, it’s also high on the fiber list and even sports some protein. This recipe for faux “couscous” could also become a main course if you add some cooked chicken or ham.
Cauliflower Couscous with Bacon
Serves 4 as a side dish
1 medium head cauliflower, florets removed and loosely chopped
1 slice bacon, cooked and crumbled
1 teaspoons garlic, minced
1 cup onions, minced
1/2 cup sun-dried tomatoes, finely chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon fresh parsley (or your favorite herb), chopped
2 Tablespoons pine nuts or walnuts, toasted
1. Place cauliflower florets in a food processor and pulse until they resemble couscous. Hold in the food processor until step 4.
2. Heat large saute pan over medium high heat. Add bacon and fry until fully rendered and crispy. Remove bacon from pan to a plate, then crumble when cooled.
3. Reduce heat to medium. Add garlic and onions to rendered bacon fat and saute 2-3 minutes or until onions are soft and translucent.
4. Add cauliflower, sun-dried tomatoes, paprika, salt and pepper to pan. Cook for another 4 minutes to heat through.
5. Remove from heat, add chopped parsley and nuts. Stir and serve immediately.
Enjoy this recipe served alongside Rosemary Scented Lentils, Poor Man’s Osso Bucco, or Crispy Sea Bass.