Author Notes
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 (from Make It Paleo 2) —Primal Palate
Ingredients
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1/3 cup
Pine Nuts
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2
cloves Garlic, pressed
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2 tablespoons
Duck Fat, (or other choice of fat to saute), divided
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2
Raw Carrot, medium, peeled and sliced
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1
Yellow Bell Pepper, diced
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1 cup
Cherry Tomato, sliced
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1 teaspoon
Sea Salt
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1/2 teaspoon
Black Pepper, (25 grinds)
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4
Green Onion, sliced
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1/2
Lemon, wedges, for garnish
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1 tablespoon
Extra Virgin Olive Oil, for garnish
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1/4 cup
Flat Leaf Parsley, chopped, for garnish
Directions
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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.
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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.
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Serve with a squeeze of lemon juice and a drizzle of olive oil, garnished with flat-leaf parsley.
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