Cauliflower Couscous with Black Lentils and Heirloom Greens
Using a food processor to grind cauliflower into tiny “grains” makes a couscous alternative that’s perfect for gluten- or grain-free diets. Use French lentils or canned chickpeas instead of black lentils.
2⁄3 cup black lentils
1 large or 2 small heads cauliflower
2 Tbs. olive oil
1 small onion, finely diced (1 cup)
3 cloves garlic, minced (1 Tbs.)
3 carrots, finely diced (1 cup)
1 medium golden beet, peeled and shredded (1 cup
2 cups chopped arugula or kale
¼ cup shredded fresh basil
¼ cup feta cheese, optional
- Bring 3 cups water to a boil in medium saucepan. Add lentils, reduce heat to medium-low, and simmer, partially covered, 20 to 25 minutes, or until tender.
- Meanwhile, pulse cauliflower in food processor in batches until florets are chopped into small, couscous-like pieces.
- Heat oil in large skillet over medium heat. Add onion, and sauté 3 to 5 minutes, or until softened. Add garlic, and cook 30 seconds. Add cauliflower, carrots, and beet and cook 6 to 8 minutes, or until cauliflower is tender. Stir in greens.
- Drain lentils, rinse, and drain again. Stir into cauliflower mixture. Fold in basil and feta, if using. Season with salt and pepper, if desired.
Unit (Serving Size):
per 3/4-cup serving