Cauliflower couscous

Cauliflower couscous

Total: 17 Min. | Active: 10 Min.
vegetarian, gluten-free
Nutritional value / people: 337 kcal
, Fat: 20 g
, Carbohydrate: 20 g
, Protein: 18 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 cauliflower (approx. 700 g), cut into florets
½tsp salt
a little pepper


100g feta, finely crumbled
140g Betty Bossi Granatapfelkerne
3sprigs peppermint, finely chopped
1tbsp olive oil
a little salt
a little pepper
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How it's done


Blitz the cauliflower in a food processor to produce a coarse meal. Spread onto a baking tray lined with baking paper. Bake for approx. 7 mins. in the centre of an oven preheated to 220°C. Leave to cool on the tray, season, transfer to a bowl.


Mix the feta, pomegranate seeds and mint into the cauliflower couscous, drizzle with oil, season.


Deseeding pomegranates

Deseeding pomegranates

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