I’m back from Boston & boy what a trip it was! Not only did I get to see Katie & my friend Vivian, I got to meet Henry. He is awesome! One of my favorite things to do with Katie when we’re together is cook, we always come up with the tastiest things in the kitchen! Knowing I was getting ready to start the Whole 30 this week we experimented with cauliflower couscous which we then stuffed into peppers & voila, this meal was born. We made the peppers before Marc, Katie’s husband, got home. As we sat on the dining room table we asked him to guess the secret ingredient (cauliflower) & he didn’t — the cauliflower had absorbed the taste of all the ingredients & the consistency is practically the same as couscous — success! I plan on making this recipe more often now that I’m following the Whole 30, leaving out the chickpeas.
Ingredients (makes about 6 stuffed peppers)
1 cauliflower head
2 tablespoons olive oil
1 tablespoon garlic powder
Salt & pepper, to taste
1 can chickpeas, drained
1 can diced tomatoes
6 peppers, hallowed out, tops removed
Feta, crumbled, to taste (make it vegan & don’t use feta!)
Preheat the oven to 350 degrees. In a food processor, grind the cauliflower until its the consistency of couscous & set aside. Grab the peppers, cut off the tops & hallow them out. Use the tops to chop some of the pepper to use for the stuffing.
In a skillet, heat olive oil & add the cauliflower, cook for 3 – 4 minutes until slightly golden brown. Add the chickpeas, tomatoes, peppers, garlic powder, salt & pepper & fully combine; cook for about 5 – 7 minutes & remove from heat.
Stuff the peppers with cauliflower couscous mixture & top with crumbled feta. Bake for 30 minutes until peppers are soft & feta is golden brown. Buen provecho!
Have you tried making cauliflower couscous before?