Mimic the texture and appearance of couscous by pulsing cauliflower in a food processor until crumbly. When it's combined with so many colorful companions, no one will know this recipe is lower in carbs!

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the cranberries and apricots in a small bowl. Cover with boiling water and let stand for 10 minutes or until plump; drain well. Set aside.

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  • Meanwhile, place the cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of couscous.

  • In a very large skillet heat 1 tablespoon of the butter and the olive oil over medium-high heat. Add the onion; cook and stir about 3 minutes or until tender and just starting to brown. Add garlic; cook and stir for 30 seconds more. Add the cauliflower, spreading in an even layer. Cook about 8 minutes or until cauliflower is golden, stirring occasionally. Spread in an even layer.

  • Stir in the drained cranberries and apricots, the spinach, pistachios, and salt. Cook and stir until combined. Stir in the remaining 1 tablespoon butter and the green onions. Toss until butter melts. Transfer to a serving bowl.

To Make Ahead:

Prepare as directed through Step 3. Place in an airtight container; cover. Chill for up to 24 hours. Reheat the cauliflower mixture in an extra-large lightly oiled skillet. Continue as directed. Or prepare the recipe as directed through Step 5. Cover and let stand at room temperature for up to 4 hours.

Nutrition Facts

139 calories; total fat 8g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 8mg; sodium 217mg; potassium 446mg; carbohydrates 14g; fiber 4g; sugar 7g; protein 4g; trans fatty acidg; vitamin a 1417IU; vitamin c 56mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 101mcg; vitamin b12mcg; calcium 58mg; iron 2mg.

Reviews (1)

15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/30/2017
I made it and served it for lunch. The whole family loved it. The version I did used 1/2 cup apricots and no cranberries, but otherwise identical.