Cauliflower “Couscous” with Creamy Cilantro Lime Dressing

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Light and fluffy cauliflower "couscous" with the most awesome dressing EVER!

Course Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 336

Author Kim

Ingredients

For the cauliflower "couscous":

1 head cauliflower
15 oz chickpeas (garbanzo beans), rinsed & drained
1 cup halved & quartered cherry tomatoes
1/4 cup chopped red onion
1 cup chopped cucumber about 2 Persian cucumbers
1 minced jalapeno seeds and ribs removed
1/4-1/3 cup crumbled feta optional
salt & pepper to taste

For the dressing:

1 jalapeno with ribs & seeds
2/3 cup plain nonfat Greek yogurt I used a 5.3 oz container of Chobani
juice from 1 lime
1/4 cup olive oil
1/4 cup chopped red onion
2 garlic cloves
1 tablespoon honey
1/2 teaspoon salt
1/2 cup fresh cilantro

Instructions

For the cauliflower "couscous":

Pulse cauliflower florets in a food processor a few times and until cauliflower has a couscous texture. You may need to remove "couscous" and continue to pulse florets that did not grind well.
Toss cauliflower "couscous" along with all other "couscous" ingredients in a medium to large bowl.

For the dressing:

Add all dressing ingredients into the bowl of a food processor or pitcher of a blender and puree until smooth with little green flecks. Transfer to a container with a lid. You probably won't want to use all of your dressing for the cauliflower "couscous".

Notes

Feel free to add or omit any ingredients that you wish. This recipe is very adaptable. I had planned on adding a diced avocado (which I think would be delish), but forgot. :(

Nutrition