Kale and Preserved Lemon 'Couscous' Cauliflower Rice
Prep time
Cook time
Total time
This recipe is AIP friendly. Inspired by a recipe by Peter Gordon.
Recipe type: Sides & Sauces
Serves: 4
  • 3 tablespoons olive oil, divided
  • 1 small brown onion, peeled and finely diced
  • 3 cups riced (couscous) cauliflower
  • 1 bunch kale, approx. 250g, stems removed
  • 25 mint leaves
  • ½ a preserved lemon
  • Sea salt
  1. Heat 1 tablespoon of your olive oil in a large fry pan over a medium heat.
  2. Add your finely diced onion and sauté until translucent, about 5 minutes.
  3. Add your riced cauliflower to the pan and season with sea salt. Sauté for a further 5 minutes, stirring every couple of minutes to prevent sticking, until tender. Take care not to overcook the couscous or it will be mushy.
  4. Blanch the kale for 3 minutes. Plunge into an ice bath to stop the cooking process. Drain and squeeze out excess liquid.
  5. Pop the kale, mint and remaining olive oil into the bowl of your food processor. Pulse into coarse 'crumbs'. You will need to stop in between pulses and scrape down the sides of your bowl. Take care not to puree your kale!
  6. Take your preserved lemon and scoop out all the flesh into a sieve. Pass the juice through the sieve, discarding any leftover pips and flesh. Now, chop the lemon rind finely and mix them together.
  7. Stir the kale 'crumbs' and preserved lemon through the cauliflower 'coscous'. Taste and season.
Tip: for evenly sized cauliflower 'rice' or 'couscous', don't over-fill the bowl of your food processor.
Recipe by joannafrankham.com at https://joannafrankham.com/kale-preserved-lemon-couscous-cauliflower-rice/