Cauliflower Couscous


Far from being one of those awful paleo substitutions, Cauliflower Couscous actually originates from the kitchen of the great chef Ferran Adria. A useful addition to paleo cookery, it lends its fairly neutral flavour and slightly chewy texture as a decent stand in for grains. Here we mix the cauliflower with almonds, mint and pomegranate seeds to make an excellent accompaniment to our cumin lamb chops but you could leave it plain or add any bits that you wish. It would suit a little chopped crispy bacon really well. 

Rebecca Field

Servings 2

1 head cauliflower, grated or blitzed in a processor

2 tbsp coconut oil

* 1 small bunch mint

* 2 tbsp flaked almonds

* 1 pinch sea salt

* 1/2 pomegranate, seeds only


1. Blitz the cauliflower in a food processor or grate it so it resembles small grains. Remove an large uneven bits.

2. Heat the coconut oil in a large frying pan and add the grated cauliflower with a good pinch of salt.

3. Stir fry slowly until the cauliflower is tender; about 8-10 minutes.

4. Stir through the flaked almonds, mint and pomegranate seeds to serve.

This recipe has kindly been offered to Balanced Being from the book Introduction To Paleo by Rebecca Field, available from Amazon. 


Natalie is the founder and editor of Balanced Being. She is also an Ambassador for beat, the UK's leading eating disroder charity. Natalie provides wellbeing content and wellness reviews to the site.

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