Cauliflower Couscous

Today is Shrove Tuesday and almost all the cities in Italy are invaded with colourful and cheerful masks, getting ready to celebrate the last day of Carnival.

From tomorrow, we suppose you want to get your diet started,  for religious reasons or to get out of a binge period. To compensate for the excesses of the Carnival celebrations, try this healthy recipe, without giving up the Carnival colours.

cauliflower couscous

INGREDIENTS for 6 servings

  • 1 cauliflower or 6 cauliflower stalks
  • salt and pepper
  • extra virgin olive oil
  • balsamic vinegar


  • Trim off any leaves and the hard end from the cauliflower stalks.
  • Cut the cauliflower into small florets. Then blend them in a food processor or grate them with a grater. At the end you’ll obtain the cauliflower couscous.
  • Add the couscous to the serving bowls, and drizzle olive oil and vinegar on top. Mix until the mixture is thoroughly combined. Season with pepper, to taste, and add a pinch of salt. Let the couscous rest for 5 to 10 minutes before serving.

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