Simone's Kitchen

Cauliflower couscous with beetroot

Cauliflower couscous with beetroot |

While you’re reading this I will be running around in Norway… I’m sooo looking forward to it… Suitcase is packed, photo stuff is ready and we’re leaving early tomorrow morning. No it’s not a vacation and I will be going with a group of bloggers at the invitation of Visit Norway and the Region Stavanger. How cool is that? You’re likely gonna hear much more about it the coming days, so I will tell you what we did then. In the meantime feel free to follow me on Instagram, Twitter or facebook where I will be sharing live updates as we go.

I am a little worried about my whole30 while traveling. But I think I will be able to manage, apart from maybe that chocolate and cheese tasting… Moan…. I’m drooling just thinking about it!

Cauliflower couscous with beetroot|

“You should have planned it a little better” I can hear you think. But you know what, there is always something and if I let it go because of my crazy schedule than it’s just never gonna happen. I had a good conversation this week with Kim from Foodstyle. She is a nutritional coach and is gonna help me stay on track after the whole30 is over. Because in the end it is all about finding a balance between good and not so good… I am confident it’s gonna work this time!

But anyway.. That beetroot cauliflower couscous I promised you a while ago with the cracking chicken… Here it is. The recipe comes from the site Eat Drink Paleo which I totally love and go to all the time for paleo based inspiration!

Cauliflower beetroot couscous

Yield: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 2/3 cup hazelnuts
  • 1 medium brown onion, finely diced
  • 1 tbsp ghee or coconut oil
  • 1/2 tsp sea salt
  • 2 medium raw beetroots, peeled and cut into quarters
  • 1 tsp ghee
  • 1 medium cauliflower, broken into florets
  • 2 garlic cloves, finely diced
  • 2 tbsp chopped parsley or mint

For the dressing

  • 1 tbsp lemon zest
  • Juice of 2/3 medium lemon
  • 1 tbsp Balsamic vinegar
  • 3 tbsp hazelnut oil
  • 1 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey (is optional, I left it out as it is not allowed on the whole30)
  • 1/2 tsp sesame oil (optional but adds a nice touch)


  1. Heat a frying pan en roast your hazelnuts for about 2-3 minutes. Shake the pan often as they tend to go really fast and once burned are horrible. If you have hazelnuts with the skins on put them in a teatowel, let them cool slightly and then rub your hands together to remove the skin. They should come away easily.
  2. Bake the onion in the same pan in a bit of coconut oil for about 5-6 minutes with a bit of salt, until golden and soft. Place your beetroot, with the garlic and most of the hazelnuts into a foodprocessor and grind them into small crumbs
  3. Add the beetroot to your onion mix and cook them together for about a minute or two.
  4. Do the same grounding with the cauliflower florets and add this to the beetroots. bake for a couple of minutes and then turn out into a big bowl.
  5. Put your ingredients for the dressing together and mix them well. Pour the dressing over your beetroot cauliflower mix and taste if it needs extra salt or lemon. Garnish with some hazelnuts, parsley and mint.

About Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer

Visit My Website
View All Posts
You might like these too
Filter by
Post Page
Recipes Pasta rice and noodles Quick Dude Food Tuesday Desserts Holidays Cake and cookies Summer Recipes by season Recipes by occassion Christmas Newyears Meat and poultry
Sort by

This post is also available in: Dutch


13 Responses to “Cauliflower couscous with beetroot”

  1. Rosa posted July 24, 2014 at 10:05 am

    Mouthwatering! This vegetable couscous is fabulous. A great idea.




  2. Stephanie @ A Magpie in the Sky posted July 24, 2014 at 10:06 am

    Wow this looks beautiful. I love beetroot! I’ve not tried cauliflower cous cous yet, I think this may be the recipe to turn me 😀


    • Simone van den Berg replied on July 26th, 2014 at 8:01 pm

      You should definitely give it a try Stephanie. It is so versatile and quite delicious… I remember the first time I made it and gave it to my father in law, he never knew what he was eating.. He seriously wondered if it was couscous or rice!

  3. angela@spinachtiger posted July 24, 2014 at 1:45 pm

    I know it’s a good one because I make a beet pesto that is great. I love this with the cauliflower and I’m pinning to my paleo board.


    • Simone van den Berg replied on July 26th, 2014 at 8:02 pm

      O I love the idea of a beetroot pesto! Great idea too… Do you have the recipe on your blog? I’m gonna hop over and have a look!

  4. John@Kitchen Riffs posted July 24, 2014 at 6:14 pm

    Oooh, I’m always looking for new ways to use beets. What a fun recipe! Have a great time in Norway!


    • Simone van den Berg replied on July 26th, 2014 at 8:02 pm

      Thanks John! Back now and we had a wonderful time for sure!

  5. Maureen | Orgasmic Chef posted July 25, 2014 at 10:06 am

    Have a fantastic time. While you’re away I’m going to eat this wonderful couscous! It’s beautiful!


    • Simone van den Berg replied on July 26th, 2014 at 8:03 pm

      Thanks Maureen! It’s quite delicious too!

  6. maxine posted July 28, 2014 at 7:06 pm

    These colors are a tad too bright for me. It almost looks like poison food. You know the brighter the mushroom/plant/snake/fish the more poisonous. lol. I bet it’s still very yummy.


  7. Itzel posted August 6, 2014 at 5:06 pm

    This looks amazing! Question what can I use instead of halzenut oil?


    • Simone van den Berg replied on August 6th, 2014 at 11:39 pm

      You can use any kind of oil but it will change the flavor. Olive oil will work most neutral or another nut oil but be careful with sesame oil as that might be too overpowering

Leave a Comment