Cauliflower Couscous

By • September 21, 2011 11 Comments

25 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This is a description of a technique, so no measurements.

Serves as many as you want

  1. Trim up the cauliflower into florets. Lightly process in batches, if needed, in a food processor until it resembles couscous. Be careful not to over process. Just light pulses. Sauteed briefly with oil, a touch of cumin and a bit of water or stock to steam it. Taste and adjust seasoning with cumin and salt. You just to want to take the raw edge off it---don't make it mush, it should have some crunch.
  2. Use as you would couscous.

More Great Recipes: Vegetables|Side Dishes

💬 View Comments ()