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|Cauliflower

💬 View Comments ()

Comments (11) Questions (0)


over 1 year ago JohnL

I think I learned this way of treating cauliflower in Dana Carpender's low carb cookbook. She called it "rice" and I think she puts the cauliflower thru the grating disk of a food processor which produces little grains much like rice (or couscous) with no danger of over-processing. It makes decent "fried rice", especially nice for when I'm watching carbs. You can eat a ton and its practically calorie-free! Have you tried the recipe for "Paul Bertolli's Cauliflower Soup"? Its a fantastic recipe (creamy and rich and low cal).


almost 2 years ago Exbruxelles

This is a wonderful technique--easy, healthy, tasty--and extremely versatile. Garlic, parsley, lemon and capers; basil, tomato and black olives; orange, fennel and pine nuts... Thanks for the great idea!


about 2 years ago beejay45

Came here by way of QueenSashy's recipe. This really was a great idea. I often bake cauliflower with olive oil, garlic, some herbs and cumin. I like it to still have some crunch to it. I'm going to try this technique next time with my leftovers. I bet it will make an amazing cold salad with some tomatoes and cukes. Love it!


about 2 years ago JanetFL

Interesting! I love mashed cauliflower as a nice change from mashed potatoes. Thanks, Sam!


over 2 years ago QueenSashy

QueenSashy is a trusted home cook.

I made this a couple of days ago to go with grilled lamb chops. Added EVO, lemon and parsley, as you suggested. It was beyond delicious. And the best part -- my five year old daughter totally believed that it is couscous and cleaned up her plate!


over 3 years ago Sadassa_Ulna

I just made this and it was fantastic. I confess I sauteed some diced onion in the oil before adding the cauliflower, then I added some diced tomato after. The hint of cumin and a little salt is all it needed. Thanks Sam!


over 3 years ago Sam1148

Sam is a trusted home cook.

I'm glad you liked it! Try it with a tagine either veggie or lamb. It's also good cooled with chopped parsley, lemon, olive oil, tomatoes, as a tabbouleh salad. Or mixed with raw spinach in the same manner as a salad, with feta cheese please.
Thank you.


almost 4 years ago Nora

Wow! Wonderful idea!


almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this Sam, I often substitute cauliflower for potatoes, lower in carbs and still delicious. This is wonderful and I will make it next time I make cauliflower.


almost 4 years ago Frontalgirl

Sam, this looks fab! I'm adding it to my list. I love cauliflower and am always looking for new ways to eat it! Thank you!


almost 4 years ago Sam1148

Sam is a trusted home cook.

Thanks, Just a side story here. I suggested this to a friend who does catering, and was challenged to make dishes for a "Heart Healthy" party for a cardiologist.
He used this as a base for two tagines: one with lamb, and a vegetarian option of a tagine of eggplant, carrots, squash, mushrooms..etc. He won the gig when he brought this as a testing dish.

It was a big hit at the party and held up well for transport and on a steam table without getting all mushy.
Lightly cooking it so has some texture is a key.