cauliflower cous cous with sundreid tomato and leek - A House On the hills Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup sun-dried tomatoes4 heaping cups of cauliflower "cous cous"2 cloves of garlic, minced1 tablespoon grape seed oil1 cup thinly sliced leeks- sea salt and fresh cracked black pepper
PREPARATION
- soak sun-dried tomatoes in water to rehydrate
- pulse cauliflower in food processor until it takes on the consistency and texture of cous cous
- sauté garlic and leeks in grape seed oil in a cast iron skillet (or frying pan) over medium/low heat for a few minutes
- drain and chop sundried tomatoes into small pieces and add to skillet. continue to cook until the leeks are soft
- add cauliflower "cous cous" and cook until warmed through and softened (don't overcook or it will get mushy)
- season with sea salt and fresh cracked black pepper to taste
- enjoy!
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
- soak sun-dried tomatoes in water to rehydrate
- pulse cauliflower in food processor until it takes on the consistency and texture of cous cous
- sauté garlic and leeks in grape seed oil in a cast iron skillet (or frying pan) over medium/low heat for a few minutes
- drain and chop sundried tomatoes into small pieces and add to skillet. continue to cook until the leeks are soft
- add cauliflower "cous cous" and cook until warmed through and softened (don't overcook or it will get mushy)
- season with sea salt and fresh cracked black pepper to taste
- enjoy!
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
Nutritional Info Amount Per Serving
- Calories: 161.6
- Total Fat: 9.3 g
- Cholesterol: 4.9 mg
- Sodium: 433.7 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.6 g
- Protein: 6.8 g
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