Cauliflower Couscous

Prep: 15 minutes | Cook: 5 - 7 minutes |  Container: 1.9L Precision Processor | Makes: 4 servings

INGREDIENTS

  • 285g cauliflower florets
  • 1 clove garlic, peeled
  • 1 tablespoon fresh rosemary
  • 60ml plus 2 tablespoons extra virgin olive oil, divided
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 55g slivered almonds
  • 5g green onion, sliced

DIRECTIONS

  1. Preheat oven to 205 ̊C (400 ̊F).
  2. Place the cauliflower florets, garlic, and rosemary into the 1.9 L Precision Processor. Select CHOP.
  3. Toss chopped cauliflower mixture with 2 tablespoons olive oil. Spread evenly on a nonstick baking sheet. Roast for 5 to 7 minutes, then allow to cool slightly.
  4. Transfer cauliflower to a mixing bowl. Add remaining ingredients and toss to combine