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Cauliflower "Couscous"

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Buckwheat Queen

"A gluten-free and low-carb alternative to traditional wheat couscous, which can be eaten with your favorite North African meals."
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34 m servings 98 cals
Original recipe yields 4 servings

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  1. Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
  2. Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
  3. Place cauliflower in a food processor; pulse into grains the size of rice.
  4. Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
  5. Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

Nutrition Facts

Per Serving: 98 calories; 6.1 g fat; 10 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 45 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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