Green Cauliflower Couscous from The Naked Cookbook

This fresh Green Cauliflower Couscous was made with a recipe from The Naked Cookbook by Tess Ward. It’s a great, easy to make, and fresh recipe using some healthy and wholesome ingredients. Plus it’s great if you’re going low carb – that’s where the cauliflower comes in and replaces your regular couscous. You can also try making this using edamame, we bet it would be super awesome!

The Naked Cookbook is also filled with other very easy to make recipes using whole & fresh ingredients. There are some great ideas in this cookbook for eating healthier and cleaner. We loved the section on making your own infused oils & starting your own broths. We do think this book went a little too much with the concept. The sections are labeled things like “Detox, Pure, Raw, Stripped”, which is great for going with their naked/clean eating theme, but not very helpful if you are trying to find something and need to know what section its in on the fly. We’re also not fans of the book design. They still kept with the theme and made the binding be visible, and just have the title printed straight on the cardboard. It’s a great design to look at, but it’ not functional. We immediately got it dirty just from handling it in the kitchen. So definitely points off for being too easy to get dirty/destroyed.

Overall we enjoyed this recipe, and there are a lot of great clean eating tips to be found in this cookbook. Here’s the recipe for Green Cauliflower Couscous, with a little twist from us!

Here’s what you’ll need:
1 head cauliflower (chopped-we used the food processor)
3 Tbsp EVOO
2 garlic cloves
1 bag frozen peas
1/2 cup pumpkin seeds – toasted
2 handfuls of basil & mint – chopped
2 Tbsp. lemon juice
1/2 cup feta cheese
salt & pepper to taste

Green Cauliflower Couscous from The Naked Cookbook

The first thing you want to do is process your cauliflower. We just used the Ninja to process it all into small pieces. You basically want it to look rice like. Then heat your olive oil in a skillet. add the garlic and cook until golden. Add in your cauliflower and toss so that it gets pretty coated with the olive oil & garlic. Cook for 5 minutes until heated through then put it into a bowl.

Green Cauliflower Couscous from The Naked Cookbook

Add in your peas, pumpkin seeds, herbs, lemon juice, feta cheese, and 1 tbsp olive oil. Toss until its mixed thoroughly, and season with salt and pepper. That’s it! You can eat this warm or cool but we definitely prefer it chilled.

Green Cauliflower Couscous from The Naked Cookbook

Green Cauliflower Couscous from The Naked Cookbook

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Green Cauliflower Couscous
Serves 4
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Ingredients
  1. 1 head cauliflower (chopped-we used the food processor)
  2. 3 Tbsp EVOO
  3. 2 garlic cloves
  4. 1 bag frozen peas
  5. 1/2 cup pumpkin seeds – toasted
  6. 2 handfuls of basil & mint – chopped
  7. 2 Tbsp. lemon juice
  8. 1/2 cup feta cheese
  9. salt & pepper to taste
Instructions
  1. The first thing you want to do is process your cauliflower. We just used the Ninja to process it all into small pieces. You basically want it to look rice like. Then heat your olive oil in a skillet. add the garlic and cook until golden.
  2. Add in your cauliflower and toss so that it gets pretty coated with the olive oil & garlic. Cook for 5 minutes until heated through then put it into a bowl.
  3. Add in your peas, pumpkin seeds, herbs, lemon juice, feta cheese, and 1 tbsp olive oil. Toss until its mixed thoroughly, and season with salt and pepper. That’s it! You can eat this warm or cool but we definitely prefer it chilled.
Adapted from The Naked Cookbook by Tess Ward
Adapted from The Naked Cookbook by Tess Ward
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