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Cauliflower couscous with pomegranate and walnuts

Name: Cauliflower couscous with pomegranate and walnuts
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean, Home-style
Ingredients: 700 g Cauliflower; 180 g Pomegranate (seeds); 80 g Walnuts; 200 g Cucumber; 20 g Parsley; 12 g Mint; 45 ml Lemon (juice); 35 ml Extra virgin olive oil; 4 g Salt; 1 g Pepper

Finely chopped cauliflower with herbs, pomegranate and toasted walnuts.

20 minprep

5 mincooking

4servings

1.187 kcalwhole recipe

297 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegana Salad 15 to 30 minutes Mediterranean

Gluten-free y 8 más Indicative dietary requirements

View full classification 26 etiquetas

Diet

Vegana

Necesidades alimentarias

Gluten-freeLactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

SaladSide dish

Meal

LunchDinner

Preparation

Sautéing

Aparatos

Frying panBlender

Cocina

MediterraneanHome-style

Season

SummerAutumn

Occasion

Lunchbox-friendly

Nutrition

Anti-inflammatoryHigh in fibreHigh in vitamin C

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad · Side dish

Meal

Lunch · Dinner

Total time

15 to 30 minutes

What you need

Ingredients

Cauliflower 700 g
Pomegranate seeds 180 g
Walnuts 80 g
Cucumber 200 g
Parsley 20 g
Mint 12 g
Lemon juice 45 ml
Extra virgin olive oil 35 ml
Salt 4 g
Pepper 1 g

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Let’s get cooking

Method

Pulse the cauliflower into couscous-sized grains.
Sauté for 4 minutes with 10 ml oil and cool.
Mix with cucumber, pomegranate, herbs, walnuts, lemon and remaining oil.
Taste, adjust the salt and pepper, and serve at its best.
Finish with parsley and mint so the fresh aroma is not lost.

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Ingredients

Method

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