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!
1cupgrape tomatoesor cherry tomatoes, depending on how big they are, halved or quartered
½teaspoonlemon zestfreshly grated
½cupParmigiano Reggianofinely grated + extra for serving
salt and pepperto taste
pepperto taste
Instructions
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.