Lemony Parmesan Pea "Couscous"

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 15 minutes
Servings: 4
Calories: 150kcal
Looking for cauliflower inspiration? This gluten-free, low-carb recipe for cauliflower couscous has a savory, lemony bite and lots of spring vegetables!  Ready in minutes!
Print Recipe


  • 1/2 head cauliflower
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 cup peas frozen
  • 1 cup grape tomatoes or cherry tomatoes, depending on how big they are, halved or quartered
  • 1/2 teaspoon lemon zest freshly grated
  • 1/2 cup Parmigiano Reggiano finely grated + extra for serving
  • salt and pepper to taste
  • pepper to taste


  • Cut the cauliflower into small florets and add them to the work bowl of a food processor. Pulse until the cauliflower is chopped into fine granules resembling couscous. Transfer the cauliflower to a bowl. Add the olive oil, garlic and peas. Toss to coat and cover tightly with plastic wrap. Microwave for 3 minutes on high power. Add the tomatoes, lemon zest and Parmigiano Reggiano and toss until well combined. Check for seasoning, adding salt or pepper if needed. Serve with additional grated Parmigiano Reggiano if desired.


Calories: 150kcal | Carbohydrates: 10g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 225mg | Potassium: 403mg | Fiber: 3g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 54.8mg | Calcium: 177mg | Iron: 1mg