Cauliflower Couscous with Mushrooms (BC)

A great way to decrease carbs and increase your veggie portion is to make cauliflower couscous. Trust me, you really don’t miss the carbs, nor the meat. It happens to be delicious too!


For the cauliflower couscous:

  • 1 tbs sunflower oil
  • 1/4th cauliflower head
    • For the mushrooms:
  • 1 onion
  • 1 large clove of garlic
  • 1 tbs butter
  • 250gr Swiss Brown mushrooms
  • salt/pepper

Serves 1 as part of the Budget Challenge


Make the cauliflower couscous:
Grate the cauliflower florets coarsely and the stalk finely. You can also chop it finely with a knife but you will need a massive chopping board. A kitchen machine can be used, but use the pulsing setting and don’t blend it to a puree. Overall I have found that grating is foolproof and yields the best results. The cauliflower will appear to be a lot, but it shrinks a bit while baking, and it makes up most of your meal but with far less calories than carbs have, so you need a decent sized portion to keep you full for a while.

Heat the oil in a large frying pan. Add the cauliflower and bake it on a low flame for 8 to 10 minutes while stirring occasionally. After 6 minutes, add two tablespoons of water to avoid the cauliflower sticking and burning.

Make the fried mushrooms:
Chop the onion and the garlic.
Heat the butter in a frying pan. Bake the onion and garlic for a minute on a medium high flame or until browned. Cut the mushrooms into slices and add them to the pan. Bake for 4 minutes. Season to taste with salt and pepper.
Serve the mushrooms on top of the cauliflower couscous.

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