Looking for an awesome veggie side dish different than just a pile of steamed veggies, that Beauty Food Pairs/food combines great with just about everything? My Cilantro Lime Cauliflower “Couscous” Recipe is an all-veggie dish, with a fresh lime-y flavor and topped with potent, beauty-building microgreens.
While some of you Beauties may like to eat cauliflower raw, I personally like it better cooked, both from a taste perspective and for our digestion (being from the cruciferous family and all, cooking can help reduce it’s gas-inducing qualities in some).
Cauliflower contains tons of fantastic beauty nutrients, including vitamins, minerals, antioxidants and many other phytochemicals. Eating just one cup of raw cauliflower will provide 77% of your vitamin C needs, 20% of vitamin K, 10% or more of vitamin B-6 and folate needs for the day. On top of that, cauliflower includes smaller amounts of thiamin, riboflavin, niacin, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium and manganese.
Cauliflower helps your body’s ability to detoxify in multiple ways, containing antioxidants that support detoxification, along with the glucosinolates that help to activate detoxification enzymes. It also can help to boost heart and brain health, and is anti-inflammatory.
This recipe is a great Beauty food pairing dish, as it is all-veggie. When pulsed, it makes a rice-like consistency that is great for eating alongside any type of protein (a nut or seed pate, tempeh, etc.) or starch (quinoa, sweet potato fries, etc.), making it a versatile dish to have in your arsenal.
With all of these health benefits, it wasn’t hard to create this dish! ;)
Give this “Couscous” a try and let me know what you think by tagging #beautydetoxrecipe and snapping a shot of your latest creation! :)
Check out the full recipe here…
- 1 medium head cauliflower
- 1 Tbs. coconut oil
- 2 small garlic cloves, minced
- ⅓ cup spring onions, thinly sliced
- ¼ cup chopped cilantro
- ¼ cup chopped watercress or microgreens
- Sea salt to taste
- Freshly ground black pepper, to taste
- ¼ cup fresh lime juice
- Wash and let the cauliflower dry completely (this is very important!). Chop into florets, removing the stalk. Place half into the food processor and pulse until the cauliflower has the texture of couscous, being very careful not to over-process. Repeat with the rest of the cauliflower.
- Heat the coconut oil in a large sauté pan over medium heat, and add the garlic and spring onions and sauté for about 3 to 4 minutes, or until soft.
- Raise the heat to medium-high. Add the cauliflower “couscous” to the sauté pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Add to a mixing bowl, and mix in the cilantro, watercress and lime juice. Season with salt and pepper to taste.