Cauliflower Couscous

Cauliflower Couscous

adapted from Cooking Light Annual Recipes 1997

To make the cauliflower resemble couscous, process it a little longer than you normally would in the food processor.

Saffron is a very pricy spice. A less costly alternative is turmeric.

served with Barbecued Scallops

Makes 2 servings                                                     0 WW Blue Points / serving

2 cups finely riced cauliflower

1/2 cup chopped tomato

1/6 cup chopped carrot

1/6 cup chopped onion

1/6 cup chopped celery

1/4 tsp Kosher salt

1/8 tsp saffron threads

1 Tbsp. hot water

1. Crush the saffron threads between your fingers and add to the hot water.
2. In a sauté pan, combine the carrot, onion, celery to the pan and cook about 5 minutes or until the vegetables are soft.
3. Add the cauliflower, tomato, salt and saffron water to the pan and cooking another 3 minutes stirring frequently until the cauliflower is heated through.
4. Season to taste with salt and pepper prior to serving.

Enjoy!