Low-carb cauliflower couscous salad

Ingredients for 2 servings:

• 1 cauliflower
• 1 large carrot(s)
• ½ tsp vegetable stock, granulated
• some salt
• 1 tbsp tomato paste
• curry
• 2 bell peppers
• 1 cucumber(s)
• ½ bunch flat-leaf parsley
• 1 sprig(s) mint, fresh
• 2 spring onions
• 2 tbsp Balsamic vinegar, white
• 3 tbsp olive oil
• ½ lemon(s), organic
• curry
• cumin
• Cinnamon
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

First, chop the cleaned kale and peeled carrot in a food processor using a coarse grater. Microwave the shredded vegetables in a large bowl without water, with a little organic granulated broth and a pinch of salt, for 5-8 minutes. Stir occasionally. Immediately add 1 tablespoon of tomato paste and a good curry powder to taste. While the vegetables are cooling, clean the bell peppers and cut into small cubes. Peel and deseed the cucumber, and also cut into small cubes. Slice the parsley and mint leaves. Zest and juice half an organic lemon. Slice the spring onions into rings. Add the diced vegetables, parsley, and mint to the shredded vegetables and season with 2 tablespoons of white balsamic vinegar, 3 tablespoons of olive oil, cinnamon, cumin, pepper, and salt. Let it simmer for a while. Then add the spring onions, lemon juice, and a little zest. The lemon juice adds freshness to the salad, and the lemon zest takes the “charred” out of the cauliflower! This serving is enough for 2 people to fill you up, and enough for 3-4 people as a side dish to pan-fried or grilled meat, fish, tofu, or feta. The cauliflower replaces the couscous in this recipe, making it a low-carb recipe.