Filter
Reset
Sort ByRelevance
Kim Ford
Cauliflower couscous with corn and olives
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grind the cauliflower florets in a food processor until the cauliflower crumbs resemble couscous.
-
Cook the peas for about 3 minutes and add the corn. Roast the cauliflower in a dry, hot wok or frying pan for between 2 and 3 minutes.
-
Drain the peas and corn and mix with the onion, tomatoes, feta, olives and half of the herbs through the cauliflower. Heat briefly.
-
Stir in the olive oil and sprinkle with the rest of the herbs. Serve the cauliflower couscous with wedges of lemon.
-
30 minMain dishSurinamese rice, ham, ketjapmarinademanis, Red pepper, katjang Pedis, peanut oil, satay sauce, chilled broken green bean, sambal Badjak,satay with sambal beans and katjang pedis
-
25 minMain dishpotato slices, broccoli florets, ground cheese, liquid margarine, chicken fillet Kentucky à la minute,broccoli dish with chicken breast kentucky
-
30 minMain disheggplant, tomatoes, oregano, garlic, mild olive oil, balsamic vinegar, Italian bread roll, mushroom gran formaggio burger, Galbani ricotta, baby cream lettuce,italian mushroom burger with grilled eggplant
-
20 minMain dishturkey breast à la minute, Cajun spices, potatoes, sour cream, bunch onions, Red cabbage, butter,red cabbage stew with turkey fillet
Nutrition
365Calories
Sodium0% DV1.6g
Fat32% DV21g
Protein30% DV15g
Carbs7% DV22g
Fiber40% DV10g
Loved it