Keto cauliflower couscous
Cauliflower gives this side dish fiber, potassium, and a soft grain-like texture without grains. Turmeric, cardamom, and olive oil brighten the flavor while keeping carbs far lower than in regular couscous.
Separate the cauliflower (700 g) into small florets and rinse them. Finely chop the onion (80 g) and garlic (15 g).
Pulse the cauliflower in a blender bowl until it turns into small crumbs resembling couscous. Do not process it too long, or the cauliflower will release excess juice.
Heat the olive oil (50 g), then fry the onion and garlic for about 5 minutes until soft. Add turmeric (3 g) and cardamom (3 g), and stir briefly to bloom the spices.
Add the chopped cauliflower, salt, and black pepper to taste. Cook covered over medium heat for about 7 minutes: the cauliflower should stay slightly firm, but become hot and fragrant.
Fluff the keto couscous with a fork before serving so the crumbs stay loose. Serve as a warm low-carb side dish.
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