This is another Staley Family favorite recipe, remixed into a grain-free version. The major swap in this dish is replacing all the couscous with riced cauliflower. This summery side dish is the perfect way to utilize fresh, seasonal ingredients in a dish that is light on the palate.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
In a large skillet over medium heat, sauté the pine nuts and garlic in 1 Tbsp of the duck fat. When the pine nuts are golden brown, remove them from the skillet and set aside. Add the remaining 1 Tbsp of duck fat to the skillet and sauté the carrots, bell pepper, and tomatoes for about 15 minutes, until soft. Season with the salt and pepper.
Grate the cauliflower with the stems parallel to the grating surface (giving you longer grains of “rice”). Add the cauliflower to the skillet along with the sliced scallions, toasted pine nuts, and garlic.
Serve with a squeeze of lemon juice and a drizzle of olive oil, garnished with flat-leaf parsley.
You can easily make this recipe nut-free by omitting the pine nuts.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.