Cauliflower Couscous|Low Carb||Healthy Recipes

As I was talking about it on my Facebook page recently, I am currently trying to reduce the excess carb that I was eating so for long. I can almost hear you say but ”we need carb”! Yes, we do need it, and we get it from all the other vegetables that we eat, so there’s no point over filling ourselves with a load of carbs. Note I said: OVER FILLING.

It’s been a little over three weeks since I mindfully started to eliminate the EXCESS carbs from my diet. I have to say I feel a lot less bloated and sluggish. Remember when we eliminate something it’s also best to replace it with a better option. Otherwise, we will crave and therefore less chance to succeed. Here is a recent post I put together with my ten favourite low carb recipes.

Refined starchy products and sugar have formed the bulk of many people’s diets around the world. Lack of fibre rich food which leads to overweight and other health problems. Excess carb: excess energy. Eat the amount of energy that your body use. If we eat more, then it will be stored in the body.  Want to know more? Send me an email.

So when it comes to replacing the eliminated food, you have to be clever! And whoever discovered This Cauliflower Rice is a legend! Of course, I bring my twist to the ever so famous cauliflower rice in this recipe. I add my Mauritian flavours with loads of sunflower seeds for crunch.

Cauliflower Couscous

Cauliflower Couscous

Ingredients

  • 1 cauliflower head
  • 1 table spoon of coconut oil
  • 1 onion chopped
  • 5 cherry tomatoes chopped
  • 1 cup of frozen peas thawed (add any other green veg of choice)
  • Salt and Pepper
  • 1 tea spoon of turmeric
  • 1/3 cup of sunflower seeds

Instructions

  1. Wash the cauliflower head, then chop them into florets. Put the florets into a high speed food processor a pulse till the cauliflower is broken into a couscous type.
  2. Fry the onions in oil, add the chopped tomatoes and cook till its soft and reduced.
  3. Now add the frozen peas and cook till water is evaporated. Add the turmeric and cauliflower, season and cook for 4-7 minutes. Try not too overcook it otherwise it will turn into a mush.
  4. Add the sunflower seeds, mix and serve hot with any protein of choice.
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It goes well with curries, stews and tagines and my roasted Chicken. It’s also Gluten free, dairy free, vegan, low carb and wheat free. It can be ready in 15 minutes and so tasty and nutritious.You can find my 10 Low Carb Recipes I shared recently. The curry I served it with is here or try this one

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