Low-Carb Mediterranean Cauliflower Couscous

Step 1Roughly chop the cauliflower or break into florets and add to a food processor. Pulse until the cauliflower is finely chopped, resembling couscous.

Step 2 De-stem the kale and cut it into thin ribbons.

Step 3 Add the oil to the fry pan over medium heat. Add the garlic and kale, and cook, stirring, two minutes. Add the cauliflower and salt and stir to coat.

Step 4After a minute or two, add the remaining ingredients and cook stirring for around 2 to 3 minutes. Remove from heat, and stir through lemon juice.

Step 5 Serve topped with crumbled feta and fresh basil or spinach.
Lasts up to a week in sealed container in the fridge (keep feta separate and add when serving).