Cauliflower Couscous
Our cauliflower couscous is a light and quick recipe, yet flavorful. The cauliflower couscous combines with the rich taste of Mutti Red Pesto, black olives, marinated anchovies, and a touch of lemon, creating a fresh, Mediterranean dish ready in 15 minutes.
15 min (COOK TIME: 5 min / PREP TIME: 10 min)
Easy
2 people
Ingredients
-
1
jar
Mutti Red Pesto
-
1
medium-sized
white cauliflower
-
30
g
extra virgin olive oil
-
130
g
marinated anchovies
-
60
g
pitted black olives
-
parsley
-
salt and pepper
-
1
tbsp
pickled capers
-
1
organic
lemon
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Cauliflower Couscous: Method
- Wash and dry the cauliflower, divide it into florets, and remove the tough central core.
- Place the cauliflower florets in a food processor and pulse for a few seconds until it breaks down into couscous-like crumbs. If your food processor is small, repeat this process twice.
- Heat the olive oil in a non-stick skillet. Add the cauliflower couscous, season with salt and pepper, and cook for 5 minutes.
- Remove from heat and stir in 3/4 of the jar of Mutti Red Pesto, the olives, lemon zest, and chopped parsley. Mix well.
- Plate the cauliflower couscous, and garnish with the capers, marinated anchovies, the remaining Red Pesto, and a few parsley leaves.
