From our family kitchen
Warm Cauliflower Couscous Salad
Published
Preparation Time: 10 minutes
Cooking Time: 12 - 15 minutes
Serves: 2
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian
Ingredients
- ½ cauliflower
- 1tbsp. Lucy Bee Coconut Oil
- 1 garlic clove, chopped finely
- 1 red chilli, chopped
- A handful of kale
- 5 baby carrots, chopped
- 4 baby tomatoes, halved
- 2 spring onions, sliced
- ½ courgette, sliced thinly
- TO SERVE:
- A handful of baby spinach
- 1 poached egg
Method
- Blitz the cauliflower in a blender. Sauté in a frying pan with Lucy Bee Coconut Oil, garlic and chilli for 3-4 minutes.
- Add the kale, carrots, tomatoes, spring onion, courgette and continue to cook for 6-8 minutes, until softened. You may need to sauté for a couple of minutes extra.
- Serve on a bed of baby spinach and a poached egg.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story