Paleo Caramelized Onion Cauliflower “Cous Cous” is the perfect side dish to compliment pretty much any protein.
Growing up as a kid, we always had some kind of grain or starch as a side dish. And while I don’t want you to be scared of carbs, I know that you’re here for a grain-free food experience.
Using recipe “swaps” like this can help you make cooking grain-free a little less painful.
Cauliflower is a great substitute for rice or cous cous. It continues to surprise me with how tasty it can be.
This dish came out creamy, with sweetness from the onions and a savory note for good measure. The only way I could adequately describe it was “comfort food”.
The inspiration for this Paleo Caramelized Onion Cauliflower “Cous Cous” came from an episode of 30 Minute Meals. Yes, I love me some Food Network shows!
I knew I wanted to make a Paleo version but have included options here for using ghee and / or heavy cream if they are foods you eat. Both are very low in the proteins that make dairy irritating to some folks and are essentially pure fat.
If not, Paleo Caramelized Onion Cauliflower “Cous Cous” works great with coconut oil and coconut milk. The anchovies add a layer of flavor to the dish that doesn’t taste of fish at all.
In fact, it adds a nutty and savory umami undertone, so don’t be afraid to put it in.
Paleo Caramelized Onion Cauliflower “Cous Cous”
Paleo Caramelized Onion Cauliflower "Cous Cous" is creamy, with sweetness from the onions and a savory note for good measure.
- 1 head cauliflower pulsed down to cous cous sized pieces
- 2 tbsp coconut oil or ghee
- 1 tbsp anchovy paste or 2 anchovy fillets
- 1 large sweet onion very thinly sliced
- 2 bay leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup coconut milk or heavy cream
- 1 handful parsley chopped
Using a food processor or blender, pulse the cauliflower down into small bits about the size of cous cous. You don’t want big chunks, but you also don’t want it to become mush. Set aside.
In a large skillet over medium heat, add the coconut oil and anchovies. If using fillets, break them up and allow them to basically melt into the oil.
Add the onion, bay leaves, salt and pepper and cook over medium-low heat until the onions begin to caramelize but not get brown or burn. This process can take up to 20 minutes, so use that time to do some clean up or prepare some of the other components of your meal.
After the onions are caramelized, stir in the cauliflower and coconut milk, and turn the heat up to medium. Cook for about 5 minutes or until the cauliflower is softened but not mushy.
Sprinkle with parsley before serving.
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