Considering going Grain-Free? Try this Zucchini “Pasta” with Mint Pesto Recipe.
In this Greek-inspired side dish, cauliflower takes on a couscous-like texture, while each cup saves you 30 grams of carbohydrates and 2 servings of grains over wheat-based couscous—and adds all of your daily vitamin C.
- 1 pint cherry tomatoes, halved
- 3 tbsp olive oil, divided
- Juice of 1 large lemon
- 1 tsp grainy mustard
- 1/2 tsp honey
- 2 tbsp capers
- Handful of fresh chopped dill
- 1 head cauliflower, cut into florets
- 8 oz halloumi cheese, sliced into ¼” slices
Heat oven to 400°F. Drizzle tomatoes with 1/2 tbsp olive oil and roast on a baking sheet until soft, 10 minutes.
In a bowl, whisk together 2 tbsp oil, lemon juice, mustard, honey, capers, and dill to make a dressing; season with salt and black pepper.
In a food processor fitted with an S-blade, pulse cauliflower until it resembles couscous. In a large sauté pan over medium-high, heat 1/2 tbsp oil; cook cauliflower until golden brown, about 5 minutes.
In a medium nonstick frying pan over medium heat, cook halloumi, turning once, until both sides are golden brown, 6 minutes.
Divide cauliflower mixture among 6 bowls and top with halloumi, roasted tomatoes, and dressing.
- Serving Size: 6
- Calories: 224
- Carbohydrate Content: 8 g
- Fat Content: 17 g
- Fiber Content: 3 g
- Protein Content: 10 g
- Saturated Fat Content: 8 g