Cauliflower Couscous

By • September 21, 2011 • 11 Comments

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.
Jump to Comments (11)

Tags: cauliflower, couscous, gluten free

Comments (11) Questions (0)


7 months 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).


about 1 year 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 1 year 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 1 year ago JanetFL

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


over 1 year ago QueenSashy

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 2 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 2 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 3 years ago Nora

Wow! Wonderful idea!


almost 3 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 3 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 3 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.