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Keto Cauliflower Couscous with Lemon and Herbs


This Keto Cauliflower Couscous makes a versatile low carb side dish that can be flavored an endless number of ways!  It’s also dairy free, nut free, egg free, gluten free, Paleo, and even Whole 30 compliant!

 

 

This is a very basic keto side dish recipe that I created to go along with my Easy Keto Chicken Shawarma from a few weeks ago.  When I tasted it though, it was so simple yet satisfying that I thought it deserved its own post.  That way I can refer back to it in future Free Keto Weekly Menu Plans that I’ll be publishing soon – stay tuned for those.

BTW, if you haven’t already subscribed to get an email when I post new recipes and meal plans, you can subscribe for free in the blue box in the side bar. ??

 

 

Many people think that couscous is a grain, but it’s actually a North African pasta that is shaped like tiny balls and made of durham wheat semolina.  This Keto cauliflower couscous has a very similar texture and mouthfeel to the real thing – making a it a perfect low carb substitute for couscous on a keto diet.

The easiest way to make this keto cauliflower couscous is in a blender.  Place your raw cauliflower florets in the blender, fill with water to cover, then pulse a few times until you get your desired consistency – this would pulse a few more times than cauliflower rice to get those smaller pieces.  Then just pour it through a fine strainer and drain all of the liquid out and you’re ready to go.

 

 

I prefer to cook my keto cauliflower couscous in the microwave uncovered, because it dries it out a bit and helps with that granular mouthfeel.  Alternatively you could bake it in the oven on a cookie sheet, or dry saute it in a skillet over medium low heat so it doesn’t brown.

This particular version is flavored simply with lemon zest, chopped parsley and mint, along with some avocado oil to add fat without a strong flavor.  You can change it up with other fresh herbs depending on what you plan to serve it with, and even add bolder flavors with capers, olives, or even sun-dried tomatoes.

 

 

This keto cauliflower couscous recipe is great served warm or chilled.  If planning to serve it chilled, that also opens up the possibilities for turning it into a salad with classic antipasto veggies or even chunks of tomato, cucumber, and feta cheese if you want to go greek.

Honestly, there really is no end to the ways you can customize this versatile keto side dish!  Feel free to share your creations in the comments!

 

 

Looking for more tasty low carb side dish recipes?  Here’s a fantastic collection of 150 keto side dish recipes with something for everyone!

 

 

Ingredients :

  • 3 cups raw cauliflower florets
  • 2 tablespoons avocado oil or other light tasting oil
  • 1 tablespoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh mint
  • salt and pepper to taste

Instructions :

  1. Place the cauliflower in a blender and cover with water.  Pulse until small grains are formed.
  2. Drain the cauliflower through a fine strainer.
  3. Place the cauliflower couscous in a microwave safe bowl and microwave, uncovered, on high for 3 – 5 minutes or until tender but still grainy.
  4. Stir in the oil, lemon zest, lemon juice, and herbs.
  5. Season with salt and pepper to taste.
  6. Serve warm or chilled.

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