Lemon Butter Cauli-Couscous

This is very similar to the Cauli-rice that is very popular amongst low-carb diets. However, the difference lies in how long you run the cauliflower in the food processor.  Run the cauliflower for a wee bit longer than you would to make the rice and viola! You will have a texture of couscous!

Excellent with fish!

  1. Head Cauliflower
  2. ½ stick organic butter – preferably grass-fed.
  3. 2 large lemons
  4. Curly Parsley
  5. Salt
  6. Pepper


  1. Chop cauliflower head in to rough chunks. Process cauliflower according to the volume of your food processor. (I ran mine for approximately 30-40 seconds and in 4 batches.)
  2. In the final batch of cauliflower add in a good-sized handful of parsley and process until well mixed.
  3. Melt the ½ stick of butter in a large pan and add the cauli-couscous/parsley mix.
  4. Season with salt and pepper to taste. Stir to mix.
  5. While that is cooking, zest one of the lemons. Use the whole lemon. Add the zest to the pan and stir.
  6. Use the juice from both lemons to add in to the mixture.
  7. Cook until slightly tender and then serve.



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