Cauliflower ‘Couscous’
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 2


150g cauliflower, roughly chopped
1 clove garlic, finely chopped
40g red onion, finely chopped
1 bird’s eye chili, finely chopped
1tsp fresh ginger, finely chopped
2tbsp extra virgin olive oil
2tsp ground turmeric
30g sun-dried tomatoes, finely chopped
10g parsley
150g turkey escalope
1tsp dried sage
Juice 1/2 lemon
1tbsp capers


Bring the cauliflower in a food processor and pulse in 2-second bursts to
finely chop it until it resembles couscous. Set aside. Fry the garlic, red onion,
chili and ginger in 1tsp of the oil until soft but not colored. Add on the
turmeric and cauliflower and cook for 1 minute. Take off from the heat and
put the sun-dried tomatoes and half the parsley.
Coat the turkey escalope in the remaining oil and sage, then fry for 5-6
minutes, turning regularly. When cooked, add the lemon juice, remaining
parsley, capers, and 1tbsp water to the pan to make a sauce, then serve.


Calories: 1006 kcal
Protein: 40.02 g
Fat: 85.79 g
Carbohydrates: 19.88 g