Love and Vegetable Stew with Cauliflower Couscous


Ok, so I bet you might be thinking…what’s cauliflower couscous? I’m sure by now, you’ve heard of cauliflower rice, which is an amazing low carb, veggie version of rice. You can buy it in many grocery stores now a days, or you can just take caulflower and grate it, or pulse it in your food processor. I decided to try out this take on one of my favorite veggies…and I found it had a consistency that reminded me exactly of couscous!It’s light, soft and a perfect vessel for a delicious stew!


This vegetable stew takes all the great flavors of fall and summer, and combines them to create this hearty, vegetarian stew that is perfect with the couscous!It has savory flavors from the garlic, tomato and mushrooms with a little sweetness from that butternut squash. The cauliflower couscous provides a fluffy texture, that allows all those great flavors to to melt in your mouth! 

This is a great way to increase your vegetable intake, up the fiber and still feel incredibly satisfied.

Let’s get cooking!


Vegetable Stew with Cauliflower Couscous
Servings: 4-6​Ingredients
Cauliflower Couscous**
1 large cauliflower
1/2 onion, finely chopped
1/2 tbsp olive oil
Salt&Pepper, to taste

**Can use ready to cook version sold in stores, about 2-4 cups

Vegetable Stew
1 tbsp olive oil
8 oz container portobello mushrooms, sliced
1 butternut squash, chopped
2 yellow squash, chopped
2 tomatos, chopped
1 large clove garlic (or 2 small), minced or pressed through garlic press
3/4 tsp salt & pepper
1-2 inches Parmesan cheese Rind (optional)

1. Begin stew by warming up olive oil on medium heat in a large pot or dutch oven. Begin sautéing mushrooms, about 3-5 minutes, until they are seared and begin to reduce in size. 
2. Add yellow squash and butternut squash. Stir to combine and cook about 5 minutes.
3. Add garlic, salt and pepper. Once garlic is fragrant, about 30 seconds, add tomato and stir. Add Parmesan rind, stir in, cover and cook on low heat for 30-40 minutes. Check half way through and stir.
4. While stew cooks, cut cauliflower into florets. In two batches, add to food processor and pulse until cauliflower has rice like consistency.
5. On medium heat, add olive oil to sauté pan. Add 1/2 tbsp olive oil and cook onions, until translucent. Increase heat to medium-high and add cauliflower couscous. Cook for 10 minutes, stirring often. Season with salt& pepper, to taste.
6. Remove rind from stew at completion of cooking. 


There you have it! As the sauce cooks down, the tomatoes and butternut squash breakdown to provide a sauce-like texture, with a savory, meaty flavor from the mushrooms. Served over this cauliflower couscous, this dish is a perfect side to any protein or eaten as a vegetarian dish! You can also add spinach at the end for some extra greens, or add in some red chili flakes for some heat.

However you do it, make it how you LOVE it.

As always, hope you enjoy!

Lots of LOVE,


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