cauliflower couscous with mint and lemon
Prep Time: 6 minutes
Total Time: 15 minutes
1 head cauliflower, cored and cut into 1/2 inch pieces (2 pounds)
1 Tablespoon avocado oil
1 Tablespoon unsalted butter
2 teaspoons cumin seeds
1 teaspoon paprika
1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt
3/4 teaspoons fresh ground black pepper
1/2 cup chopped mint leaves, plus more leaves for serving
zest from 1 lemon (1 1/2 teaspoons)
1. Prep Cauliflower: Working in batches, pulse cauliflower in food processor to make 1/4 inch or smaller pieces, about 6 to 8 pulses.
2. Melt Butter: In a large 12 inch non-stick skillet over medium-high heat, melt oil and butter together until butter sizzles.
3. Cook Cauliflower: Add cauliflower, cumin seeds, paprika, salt and pepper and cook until just tender, about 8 minutes, stirring often.
4. Finish & Serve: Off heat, stir in chopped mint leaves and lemon zest. Sprinkle with reserved mint leaves. Serve hot. Enjoy!
