Edible Whole Foods: Cauliflower Couscous - WNCN: News, Weather

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Edible Whole Foods: Cauliflower Couscous

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Recipe courtesy of: Health Starts Here, a Whole Foods Market program

1 Large head Cauliflower- grated on a box grater
1 Shallot (minced)
4 cloves Garlic (minced)
1/4 cup Low Sodium Vegetable Broth
1/2 cup Dried Cranberries
1/4 cup Pine Nuts- (toasted)
1/2 bunch Parsley (chopped)
1 Tablespoon fresh Tarragon (chopped)
2 Tablespoons Lemon Juice
2 Tablespoons Balsamic Vinegar
1/2 teaspoon each- Pink Sea Salt, and Black Pepper


Heat a Non Stick Pan over medium heat for about 2 minutes.  Add the shallot and garlic to the pan and stir constantly for 1 minute.  Add the cranberries, balsamic vinegar and vegetable broth to the pan and stir for another minute. Add the grated cauliflower to the pan, and cook for about 2 minutes.
To finish the dish: Add parsley, tarragon, lemon juice, pine nuts, and salt/pepper.  Mix ingredients well.

Serves 4

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