Grain-free, low-carb cauliflower 'couscous' flavoured with gorgeous pink beets, garlic and spices and topped with toasted hazelnuts. Paleo, vegan (sub honey) and Whole30 (omit the honey).
Ingredients
- 2/3 cup hazelnuts
- 1 medium onion finely diced
- 2 tablespoons olive oil + extra if needed
- 1/2 teaspoon sea salt
- 2 medium beetroots raw, peeled and cut into quarters
- 2 garlic cloves finely diced
- 1 medium head of cauliflower broken into florets
- 2 tablespoons parsley or mint, chopped
For the dressing
- 1 teaspoon lemon zest
- Juice of 2/3 medium lemon
- 1 tablespoon Balsamic vinegar
- 2 tablespoons hazelnut oil or extra olive oil
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup omit for Whole30
- 1/2 teaspoon sesame oil optional but adds a nice touch
Instructions
- Heat a medium frying pan and toast the hazelnuts over medium heat for 2-3 minutes. Stir frequently to prevent burning. Transfer to a bowl and set to cool slightly. Then place them in a towel and rub together with your hands, the shells will peel off easily.
- In the same frying pan, sauté the onion in olive oil and a little sea salt for 5-6 minutes, until golden brown and soft.
- Place beetroot, garlic and most of the hazelnuts (reserve a few whole nuts for garnish) in a food processor and grind into small crumbs. Alternatively chop finely with a knife.
- Add ground beetroot, garlic and hazelnuts to sautéed onion and cook together for a minute or two, add extra olive oil if needed.
- Place cauliflower florets in the food processor and grind them together into small crumbs. Add to the beetroot mix in the frying pan and stir through for a minute. Transfer everything to a large salad bowl.
- Whisk and pour the dressing over the salad, add parsley or mint and stir well together.
- Taste for salt and acidity, add a little more lemon juice if needed. Garnish with whole hazelnuts, parsley and some extra grated lemon zest.
Notes
- Other nuts can be used instead of hazelnuts. I recommend toasting or roasting nuts for extra flavour.
- You can use carrots instead of beets for an orange coloured version. You will need a food processor or mad knife skills for this recipe, basically lots of fine chopping.
- If you can't get a hold of hazelnut oil, simply use 4 -5 tablespoons of extra-virgin olive oil or macadamia oil.
Nutrition
Calories: 344kcal | Carbohydrates: 17g | Protein: 5g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Sodium: 658mg | Potassium: 481mg | Fiber: 5g | Sugar: 10g | Vitamin A: 203IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg
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