For the couscous, I chop the cauliflower head into pieces and then process it a bit longer than I would for cauliflower rice. Just avoid processing it until it’s mushy.
Servings: 4servings
Calories: 116kcal
Equipment
1 Food processor
Ingredients
1largecauliflower heador 2 small heads, trimmed and processed into couscous consistency
2 tablespoonsolive oil
2tablespoonslemon juice
1teaspoonlemon zest
1/4teaspoonsaltor a bit more, to taste
1small bunch of dill, choppedabout 2 tablespoons
Instructions
Warm a large skillet or sauce pan on medium heat.
Add the oil to the pan.
Add the cauliflower couscous to the pan and stir to cook for just a few minutes.
Turn the heat off and add the lemon zest and lemon juice and blend into the couscous.