Cauliflower Couscous with Leeks and Sundried Tomatoes

Instructions

• 1

  Soak sun-dried tomatoes in water to re-hydrate.
• 2

  Pulse cauliflower in food processor until it takes on the consistency and texture of cous cous.
• 3

  Sauté garlic and leeks in grape seed oil in a cast iron skillet (or frying pan) over medium/low heat for a few minutes.
• 4

  Drain and chop sundried tomatoes into small pieces and add to skillet. continue to cook until the leeks are soft.
• 5

  Add cauliflower “cous cous” and cook until warmed through and softened (don’t overcook or it will get mushy).
• 6

  Season with sea salt and fresh cracked black pepper to taste.
• 7

  Enjoy!