Cast Iron

Spice Merchant Cauliflower Couscous

March 23, 2021
4.6
24 Ratings
Photo by James Ransom
  • Serves 4-6
Author Notes

Opening a jar of spice is like magic. Adding a dash of spice to a simple dish, feels like letting a genie out of the bottle. A touch of cumin, a touch of lemon, a few good quality ingredients -- we think of the long journeys along the silk road, and remember that once upon a time spices were more precious than gold, tightly guarded, that they created civilizations, destroyed empires, and led to the discovery of new continents…

P.S. I learned the magic of turning the cauliflower into couscous from Sam1148’s post, http://food52.com/recipes.... It became a foundation for many wonderful dishes. It even made my daughter eat cauliflower, for which I will be eternally grateful. —QueenSashy

Test Kitchen Notes

WHO: QueenSashy is a native New Yorker and a scientist who loves a lot of things, but does not love cilantro.
WHAT: A deeply spiced cauliflower dish masquerading as couscous. (Or is it the other way around?)
HOW: Blitz a head of cauliflower, let magic ensue, then mix it all up with a blend of spices, citrus, nuts, and raisins.
WHY WE LOVE IT: We were transfixed with the genius treatment of cauliflower in this dish -- that is, until we tasted the complexity of the spice, the nuts, the raisins, and the herbs. Nevermind that it's a gluten-free version of couscous -- we put it out for lunch one day, and counted the minutes until it was gone. —The Editors

What You'll Need
Ingredients
  • 1 large cauliflower (about 1 ½ pound of cauliflower florets)
  • 5 ounces raw cashewnuts
  • 3 ounces sultanas (gold raisins)
  • 5 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 2 tablespoons minced parsley
  • 1/2 teaspoon za’atar
  • 1/2 teaspoon cumin
  • 1 garlic clove, crushed
  • 1/4 teaspoon finely shredded lemon zest
  • Salt and freshly ground pepper
Directions
  1. Place the sultanas in a bowl and pour warm water over them. Leave the sultanas for about 15 minutes, until plump. Drain and discard the water.
  2. Heat a cast iron skillet over medium heat. Reduce the heat to medium low, add the cashewnuts and toast them for about 8 minutes, until lightly golden and gently charred. Stir frequently to make sure that cashewnuts do not burn. Let the cashewnuts cool. Cut the half of the cashewnuts into smaller pieces (or simply crush them with your hands).
  3. Break the cauliflower into florets, making sure to leave behind as much of the stem as possible. Chop the florets into smaller pieces. Transfer the cauliflower into food processor in batches, and pulse until the pieces are finely chopped and resemble couscous. Be careful not to over-process.
  4. In a large sauté pan, heat three tablespoons of olive oil over medium heat. Add the cauliflower couscous to the pan and cook for about 7 minutes, stirring frequently.
  5. Remove the couscous from the heat and let it cool. Add the sultanas, cashewnuts, za’atar, cumin, parsley, garlic, lemon zest, lemon juice, and the remaining two tablespoons of olive oil. Season with salt and pepper.
  6. Leave the couscous for about 15 minutes for the flavors to combine. Serve at room temperature.
Contest Entries

See what other Food52ers are saying.

  • BarbaraTheCook
    BarbaraTheCook
  • Maya
    Maya
  • Bethany Sotak
    Bethany Sotak
  • kohlrabi
    kohlrabi
  • Liz Mennen
    Liz Mennen
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.

111 Reviews

BarbaraTheCook February 19, 2023
Absolutely loved this recipe. Will make it again and again. I used almonds I had on hand rather than cashews, otherwise made exactly as ordered. Am already a cauliflower lover so this was easy to add to my list of favorites. So much flavor, great textures.
 
Maya July 20, 2022
Flavorful and filling. It really comes together fast and it's easy to make extra for leftovers. I added the seasoning and garlic a little earlier, but it all came together very well
 
Bethany S. March 23, 2021
Recipe is great as is, but I have been known to substitute pasta (acini di pepe or couscous) for the cauliflower. Delicious either way
 
Carla April 14, 2019
This recipe is delicious....lasts along time and I even eat it for breakfast! We like more seasoning...but made exactly as written is also very, very good.
 
Amanda P. December 20, 2018
My husband is gluten free, and one of the things he really misses is couscous. This is a lifesaver! It's an easy recipe, especially because you only need a food processor for the cauliflower, not a ricer. I made the recipe to the letter and it came out great, but I can see myself adding many variations in the future. One thing I'll try is instead of adding two more tablespoons of olive oil at the end, I'll use chicken or veggie stock. But all in all, this recipe is a winner, and that's coming from someone who really doubted cauliflower could taste like couscous. IT DOES!
 
kohlrabi December 8, 2018
This is a great recipe, which I’ll continue to riff on. I added way more spices including some rascal hanout, and about a cup of mixed herbs — parsley, cilantro and mint.
 
Sarah K. October 12, 2017
Genius recipe! It is now one of my go to's. There are so many ways to tweak this to your liking: try apricots or dates instead of raisins, try pine nuts instead of pistachios, try cilantro or mint, change up the spices. It's always delicious!
 
Karen M. March 27, 2017
Tweaked a little, didn't add as much oil, but added aliitle stock to cook. Added sprinkle of cumin seeds and a little garlic. A good starting point for many tweaks
 
Liz M. January 11, 2017
This is SO GOOD! The method to create the cauliflower cous cous is pure magic - the texture, taste, and look is spot on. I love the flavors here too; I kept the spices as written, but didn't have parsley so I subbed fresh sage and a bit of fresh rosemary. Delicious and satisfying!
 
whatcecesees December 30, 2016
I made this for a vegetarian brunch and tripled it (at least) - I like that it was forgiving in terms of ingredients and timing. I made it with walnuts since I had those on hand and it was delicious- several people asked for the recipe!
 
Lynn August 26, 2016
I made this for a cookout and everyone loved it. Everyone thought it was couscous. I, too, added a least double the amount of zatar and added some salt to the hot cauliflower.
 
Laura V. July 18, 2016
Ordered za'atar today from Amazon so I can make this with correct ingredients!
 
QueenSashy July 18, 2016
Oh, do not worry about the right ingredients, this is a forgiving dish. Just go for it -- even just dry thyme and oregano will do nicely :)
 
kohlrabi December 8, 2018
Also add some sesame seed if you have it.
 
judy July 12, 2016
This looked terrific. I had all the ingredients, so went ahead with the recipe. The only thing I did different was to include the green leaves and stems from the cauliflower. I think they are the best part. I just ran them through the processor separately from the florets until they were small. then sauteed tehm all together. I don't use za'tar very often and am learning that we really like it. I toasted the spices for about 30 seconds in a dry skillet before adding to the mix. Thanks for a new use for cauliflower. And exposure to another cuisine.
 
Gal April 21, 2016
"kitniyot" is the Hebrew word for Legumes (which includes beans, peas, lentils and peanuts).
 
Bunnilein April 21, 2016
For Reform and Conservative movement Jews, kitniyot (including sesame seeds) are allowed for Passover. The Conservative movement reversed its position on kitniyot in December.
 
GsR April 21, 2016
The reform movement allowes many things, that does not make them kosher, ie bacon and shellfish.
 
GsR April 12, 2016
Remember with your zaatar sesame seeds are not kosher for Passover
 
Lisa C. April 11, 2016
would love to make this for passover but need recipes I can make ahead.. would that work to do an refrigerate ....
 
QueenSashy April 11, 2016
Yes, just don't add the cashews. Toast the cashews at the same time when you make the couscous, keep them aside and add them to the salad before serving.
 
Schuber March 26, 2016
Absolutely fabulous! Ate warm and was delicious. I didn't have enough cashews so used almonds too without an issue. I'm going to use 1 tsp za'tar next time I make for a little more flavor.
 
Renee B. March 18, 2016
I'm eating this as I'm typing and there may not be any left by the time my husband gets home! It's delicious. I upped the za'atar to 1 tablespoon. With so many za'atar blends, mine may not have the umph that yours did. I also upped the parsley and used raisins because I had no sultanas. Sounds like I changed a lot but the essence of the recipe is the same. I LOVE it and can't wait to make it for book club. Thanks so much for sharing!
 
Laura V. March 17, 2016
Wonderful!! I cooked my garlic with the cauliflower. Used 2 1/4 teaspoons cumin, 4 tablespoons parsley, white pepper, served with lentil curry and yum!
 
Elena February 6, 2016
Instead of tossing the stem, peel or use a paring knife to remove the tough, outermost layer. The leaves, if in good condition, can also be used, in this dish or another, sauteed, shredded, however.
 
Joan M. February 3, 2016
For an easy way to make this recipe, go to Trader Joe's for their cauliflower rice in the frozen section. All chopped up and ready to go. After using that, the recipe is a snap to make...and absolutely delicious. I did not have cashews, so I toasted pine nuts and they added just the right amount of crunch. Definitely a saver!
 
Sandra January 26, 2016
Fantastic! But 1/2 teaspoon of zatar and cumin is baffling to me -- not enough to even begin to flavor 24 oz of cauliflower. I doubled both and the flavor was still extremely subtle. I easily doubled the parsley, but the dressing was perfect. Nevertheless, it was delicious as written. I am going to work on it to satisfy my husband's and my tastes; some of the suggestions below are intriguing, such as preserved lemon. Even though I'm someone who can add ridiculous quantities of nuts to almost anything, I can't imagine tripling the nuts (there were already lots) as someone below suggested, but I guess it would make a very different but delicious dish.
 
Joy January 25, 2016
this is a very tasty recipe, i didn't have the sumac to complete the za'atar or parsley, but nonetheless! flavorful!
 
Oat&Sesame October 24, 2015
This is really yummy and you could use this recipe as a starting point for other flavor combos!
 
sarah L. September 27, 2015
Cauliflower couscous! A new favorite.
 
Gal September 21, 2015
I made this yesterday. So easy, absolutely delicious and healthy!
It looked beautiful too.
 
nannydeb September 20, 2015
It took me a while to try this recipe, but it won't be long before I make it again! Fantastic!
 
mawhorts July 31, 2015
The cauliflower at the store looked sad, so I tried this with napa cabbage, slicing it thin rather than pulverizing it. The flavor profile is similar enough, but there is so much more liquid to a cabbage! I added some couscous to soak up the flavorful broth that resulted, and ended up with a delicious and slightly more substantial variant of this recipe. I should add that it's better with cauliflower - I've made it as directed several times, and always enjoyed it. Thank you!
 
ghainskom February 10, 2015
Prepared it a day ahead, reheat lightly in the microwave for lunch, then added the cashews. Delicious.
 
jstew52 January 31, 2015
This is incredible! Hubby thought it was quinoa. Loved it hot.
 
Glenn November 27, 2014
Thanks, Mike and QueenSashy for your responses. Yes, I can add the cashews at the last moment (to keep the crunch), and yes, Mike, I'd sauté it. I'm hoping it might even taste better (?) with the time for the flavors to meld. I'll report back when I do it -- a month or so from now. Thanks again!
 
Nyborg November 26, 2014
BTW, I've made this about five times, and found it wasn't as good with purple or yellow cauliflower as it was with white cauliflower. Not the right density, I think.
 
QueenSashy November 26, 2014
I never tried it with purple and yellow -- thanks so much for the tip.
 
Glenn November 26, 2014
Do you think this would be as good if prepared a day ahead of time?
 
Mike November 26, 2014
Sure, just throw it back in a saute' pan (not microwave) and lightly heat it back up to make it taste almost as fresh.
 
QueenSashy November 26, 2014
... but if possible add the cashews at the last moment.
 
Mike November 22, 2014
Fantastic. I served it to my wife who doesn't like cauliflower, just told her it was couscous and she loved it. Said it was the best couscous I've made haha. I told her later it was cauliflower and she almost choked on her water.
 
corsomomma July 14, 2014
Made this last night with some changes. Used the recipe below for za'atar (I also added 1/2 t dried pomegranite seeds), and roasted the required amount of spices right before tossing it with the cooled cauliflower bits. (I used more than the recipe said, around 1t) We made this for our guests and they absolutely loved it. My fiance, who hates lemony things, didn't like it at first when we first tried it out. After it sat while we were waiting for them to come, it mellowed out. When we added the garlic (roasted it with the cashews) and cashews in the end, along with the raisins it TOTALLY changed the flavor profile and he loved it. I also didn't use as much oil as I am really trying to watch what I eat. This was perfect for carb watchers and diet sensitive people, and more over, to foodies who like new things. Everyone was raving! I posted a pic on facebook and no one figured out what it was.
 
Natalie T. June 24, 2014
Amazing. Serves 4 to 6 unless you can't stop yourself from eating 2 servings.
 
stephanieRD May 16, 2014
I just made this and tasted it while it was still warm and it literally made me say "WOW". Blown away by the flavors! I didn't even have sumac on hand so I did some research and made a little mini blend of sea salt, pepper, thyme, oregano, sesame seeds and fenugreek to substitute. It ended up being WONDERFUL. Will go get sumac though to make it for next time.
 
jayaymeye April 29, 2014
Very delicious! I added diced preserved lemon and doubled the za'atar. Really, really good. Worth making.
 
Alicia April 16, 2014
This is so delicious and so incredibly easy to make! I made it for our Passover meal last night, and wow! It disappeared so quickly. Even people who said they didn't like cauliflower gobbled it up.
 
Nyborg April 13, 2014
Whoops, I mistakenly followed Sam1148's post on cauliflour "couscous," thinking it was this one, and mixed all his ingredients before realizing it. So then I used the dressing from this recipe and it's a great combo. Very fresh due in part to the fact that his is raw..
 
Sarah C. April 11, 2014
This was so good! Even my healthy-hating husband loved it. Love the idea from the commenter to add pomegranate seeds - will do that next time!
 
ro_laren April 8, 2014
Hello, I really want to make this delicious recipe. Can you please confirm how much couscous I would need?
 
beejay45 April 8, 2014
ro_laren, there is no actual couscous. The cauliflower is masquerading as couscous, making this not only delicious but gluten free!
 
London G. March 16, 2014
We tripled the amount of nuts evenly among cashews, almonds and pistachio plus we hadded the seeds of one fresh fresh pomegranate - it was a show stealer!
 
nycnomad March 13, 2014
Also I tried this with pumpkin seeds instead of cashews…amazing and I think next time I'll sauté it in coconut oil. I think it might be an interesting modification. So yummy!
 
nycnomad March 13, 2014
Hi I just made this recipe and realized, you don't mention what to do with the garlic. I sautéed it in the pan before adding the cauliflower but am not sure if that was the intention. Could you be so kind as to comment. Thank you.
 
QueenSashy March 14, 2014
Hi nycnomad! When the cauliflower has cooled, I added crushed garlic together with the other ingredients.
 
Amy February 10, 2014
I have never used Za'atar and am overwhelmed with the choices on Amazon. Can someone advise me what to order?
 
Hana February 10, 2014
Hi Amy, I haven't tried this spice in this brand but their other spices are great so I think this one will be just as great. Teeny Tiny Spice Co. of Vermont Organic Za'atar. Hope this helps.
 
QueenSashy February 10, 2014
There are more za’tar blends than there are people on this planet! This dish is very forgiving, whatever blend you use, it will be mighty fine. I have many different ones, some with cumin, some without. I used "cumin-less" Israeli brand in this dish (thyme, toasted sesame seeds, sumac, anise, coriander, fenugreek) and added cumin separately.
 
lalf March 5, 2014
It’s so easy (and inexpensive!) to make your own, fresh, especially since some store-bought brands can be bitter or otherwise not great tasting. There are lots of recipes for Za'atar on the web. Here's one from Sylvena Rowe, author of “Purple Citrus & Sweet Perfume”:
2 tbs thyme
1 tbs marjoram
2 tbs sesame seeds, lightly toasted
1 tbs sumac
1/2 tsp salt
Mix together and store in a jar.
 
Hana February 9, 2014
This looks so good! I'm going to make this right now, I just so happen to have all of these ingredients. Thanks for the recipe!
 
Allison K. February 5, 2014
I made this last night and it felt like magic--turning cauliflower into what looked like snow, and then cooking it for a short while until it became something that is almost indistinguishable from couscous. I used everything the recipe called for, but I had some mushrooms, carrot and celery hanging around, so I sauteed them and added it to the mix. I also added a bit more za'atar, plus a dash of smoked paprika, and pomegranate arils. Tasty, and I feel so virtuous while eating it!
 
Frank January 27, 2014
I replaced the cauliflower with 1 cup of quinoa. Came out AMAZING.
 
elise M. January 22, 2014
Unable to consume grains for health reasons, I am loving the runaway versatility of cauliflower. I can enjoy couscous again! Thank you for this recipe.
 
teafanatic October 12, 2013
Made this for dinner last night... used ideas from many comments: cooked the garlic (3 cloves) w/the cauliflower, added mint, and increased the amts of cumin, zatar, and parsley dramatically (we like our food spicy). Fantastic! Thanks QueenSashy & F52 community for another keeper.
 
fearlessem September 25, 2013
Made this (with tweaks) last night and it was a big hit at a potluck I brought it to. Like LovesFood I sauteed the garlic with the cauliflower, and also took Antonia's suggestion to toast the cashews in the oil first... I didn't have raisins, but did add substantially more parsley as well as some chopped mint. Fantastic! Really really impressed with the couscous-style treatment as well as the overall flavor profile...
 
QueenSashy September 25, 2013
so glad it worked, thanks so much for letting me know...
 
andrea L. September 8, 2013
I just made this, thank you for posting! I added curry powder instead and sautéed with jalapeños and garlic, then tossed in raw, chopped walnuts with the soaked sultanas and chopped dried cherries. So good!
 
QueenSashy September 8, 2013
sounds delicious, thanks for sharing...
 
Loves F. September 5, 2013
I made this last night, and I'm obsessed. SO GOOD. I sautéed the garlic with the cauliflower rather than throwing it in raw, and I don't actually know if my nut & raisin proportions were accurate, because I just threw a handful in of each, but wow... such great flavors. Can't wait to make this again... like every night. Now I just need to get a bigger food processor...
 
QueenSashy September 5, 2013
Thanks for letting me know...
 
beejay45 August 26, 2013
I love cauliflower just about any way I can make it, even subbing it for mashed potatoes. I had never thought of doing something like this with it. Props to Sam1148 for the original concept. QueenSashy, I love this rendition! What I like best is that it's so adaptable, with so many great flavors, it's easy to customize. I think for me, I'd follow your recipe pretty much exactly, but I wouldn't cook the cauliflower. ;) More of a slaw, I guess, but it just sounds like such a delicious salad/side dish kind of thing. Either way, though, good stuff.
 
QueenSashy August 26, 2013
Thank you beejay45.
 
AntoniaJames August 22, 2013
I like this recipe a lot. I've made it many times, including last night. Here is the note that I sent to the editors. In the interest of full disclosure, I was not one of the three official testers, as my click on the button to test did not go through, but I did not realize that until after it was too late to try again. I sent my note anyway, though the editors did not acknowledge receipt of it.

Here is my review:

Although this recipe provides an excellent blueprint for a light, tasty summer side, I don't think it deserves Community Pick status for the "Best Portable Side." Here's why:

The proportions are, to my mind, out of whack. In the amount called for, the sultanas' sweetness overwhelms the rest of the dish. For that much cauliflower, which itself becomes somewhat sweet when cooked, with all of those raisins, much more lemon juice is necessary. Also, the tiny amount of chopped parsley relative to the other ingredients almost disappears.

The author also gives up a great opportunity, at no cost in terms of time or effort, to get more flavor from the cashews. Before this weekend, I always made this by toasting the cashews over medium heat in a bit of the oil, and then removing them before cooking the cauliflower. Doing it this way (i) makes it easier to brown the cashews evenly without burning them, and (ii) scents the oil, which improves the dish overall.

Finally, the only way I'd take this dish on a picnic (assuming I'd adjusted the herbs and lemon to balance the sultanas) would be by keeping the cashews separate until the very end. With the picnic theme in mind, I made this and then let it sit for a few hours before eating it. The cashews became soft and soggy after sitting in the cauliflower, making the salad too homogeneous in texture. This dish needs a bit of crunch, which the cashews provide when served shortly after its made. For a picnic, the cashews should be added just before eating this.

I'm going to continue to make this dish, with the adjustments mentioned above. I don't, however, for the reasons noted above, think that as written it's good enough for a Community Pick.

;o)
 
beejay45 August 26, 2013
Is this really the forum to address the way community picks are picked? Seems unfair to dump on one particular recipe/recipe creator.
 
AntoniaJames August 26, 2013
Constructive criticism, i.e., factual observations about what does or does not work in a recipe, with suggestions for ways to improve the recipe, is encouraged here on Food52. The editors also encourage agreement or disagreement with Community Pick selections, if presented constructively, which my comment certainly was. And for the record, a comment that starts with "I like this recipe a lot. I've made it many times," and ends with "I'm going to continue to make this dish," can hardly be deemed "dump[ing]" on a recipe or its creator. If you scroll down and look at the comments posted well before this was entered into the contest, you'll see my enthusiastically appreciative remarks. ;o)
 
Cathy G. April 4, 2014
If you scroll down a few comments a month before you posted your cashew issue as to crunch the author already had suggested cashews be added before serving.
 
NuMystic April 27, 2014
beejay45, while there was absolutely no need to leave in all the community pick related commentary, I greatly appreciated Antonia posting her constructive criticism as it's comments like these that allow other readers to consider and incorporate such adjustments.

Antonia, I do hope in the future you'll keep the editorial commentary for the editors and just share the recipe feedback in the comments. :)
 
lalf July 27, 2014
I very much appreciate your commentary, Antonia, as the changes I plan to make in this recipe are in line with your remarks. Also, this makes my heart sing and is why I respect Food52: "Constructive criticism, i.e., factual observations about what does or does not work in a recipe, with suggestions for ways to improve the recipe, is encouraged here on Food52." Thank you. With respect for all of us, if you can't stand the heat, get out of the kitchen.
 
Sam1148 August 21, 2013
Congratulations! I'm glad technique worked for you. It really is a jumping off point for many recipes.
 
QueenSashy August 21, 2013
And thank you Sam1148 for teaching me the technique! A good part of this win goes to you...
 
fearlessem August 21, 2013
Planning to make this for an upcoming potluck... I'm just wondering -- can it be made the night before? Or does it need to be done day-of?
 
QueenSashy August 21, 2013
I have not tried it, but do not see a reason why not. But I suggest adding the cashews before you serve, I kind of like them crunchy...
 
amazinc August 19, 2013
Did I bring home an empty dish? This is my question regarding any recipe I make to take to our "Friday Night Festivities". This
scrumptious creation gets a resounding "YES!!" It was gone in no time and requested for the next gathering. Thanks for sharing, Queen Sashy.
 
QueenSashy August 19, 2013
Thanks a lot for letting me know.
 
Kukla August 16, 2013
Congratulations on being a finalist QueenSashy!
 
QueenSashy August 16, 2013
Thank you kukla!
 
EmilyC August 15, 2013
Congrats QueenSashy -- this looks delicious! Can't wait to try it.
 
QueenSashy August 15, 2013
Thank you!
 
JanetFL August 15, 2013
Congratulations on being a finalist! Love any and all cauliflower recipes!
 
QueenSashy August 15, 2013
Thank you.
 
JanetFL August 15, 2013
P.S. I thanked Sam1148 for the technique. If you are like me, you adopt ideas and don't necessarily remember where you picked them up!
 
AntoniaJames August 15, 2013
Our dear, helpful friend, Sam1148, should be thanked for sharing this technique nearly two years ago. See it here, especially the comments: http://food52.com/recipes/14493-cauliflower-couscous. ;o)
 
QueenSashy August 15, 2013
I cannot agree more, thank you for pointing it out.
 
AntoniaJames August 15, 2013
Maybe the editors will let you revise your head note to include attribution there. It's a shame for it to be buried in the comments, especially when the editors seem so very impressed by the technique, describing it as "genius," "magic," etc. ;o)
 
QueenSashy August 15, 2013
AJ, I fully agree. I will drop them a note.
 
JohnL January 19, 2014
I became aware of using cauliflower as a "starch" 10 yrs ago in one of Dana Carpender's low carb cookbooks. She has a recipe for Cauliflower "Fried Rice". Similar technique, except she processes the raw cauliflower thru the shredding disk, and you wind up with rice-like pieces of cauliflower. Its a guilt-free way to pig out on "fried rice".
 
ATG117 August 15, 2013
Love this idea!
 
QueenSashy August 15, 2013
Thank you. I learned the technique from Sam1148, http://food52.com/recipes/14493-cauliflower-couscous, and it became a foundation for many wonderful dishes. I am especially grateful, as it made my daughter eat cauliflower.
 
healthierkitchen August 15, 2013
I can attest to the deliciousness of this recipe as one of the community testers! Loved it!
 
QueenSashy August 15, 2013
Thank you...
 
drbabs August 15, 2013
Congratulations, QueenSashy! this looks like a wonderful recipe! So happy to be a finalist with you. Isn't this fun?!
 
QueenSashy August 15, 2013
And congrats to you drbabs! I had an eye on your tabouli and was dying to test it, but was not quick enough. Good luck!!!
 
savorthis August 15, 2013
Hey congrats! I had chopped cauliflower in tiny bits before for a cheesy sort of dish and forgot all about that method. This is a really inventive dish and I love those flavor combinations.
 
QueenSashy August 15, 2013
Thank you!
 
healthierkitchen July 23, 2013
This sounds terrific! I use a za'atar blend from an Israeli market that I think is partly sesame seed and partly the type of dried thyme (or similar herb) that is known in the middle east as za'atar. I mix in some sumac myself. And, I bet I could use some of my preserved lemon in this!
 
QueenSashy July 24, 2013
I too used Israeli za'atar, which had no cumin in it, so I adjusted with extra cumin... And I am sure that preserved lemon will work magically.
 
AntoniaJames March 12, 2013
Made this tonight. Excellent recipe!! Looking forward to leftovers for lunch tomorrow. Will be making it again, for sure. ;o)
 
QueenSashy March 13, 2013
Thank you so much for letting me know. I am so glad you liked it....
 
AntoniaJames March 13, 2013
A few more details on this: I used a combination of toasted pepitas and cashews, just for fun, and because I've been using cashews a lot lately in other dishes. Also, I added a lot more parsley than called for. (I chopped it in the food processor, not bothering to rinse after using it for the cauliflower.) I used the za'atar blend sdbrango recommended (equal parts roasted sesame seeds, thyme and marjoram, with a smaller amount of sumac thrown in after crushing the herbs and sesame seeds using mortar and pestle) + Korean sea salt, which has a bright mineral taste. Perhaps due to the extra parsley, the dish tasted like the best tabhouli we'd ever eaten. This is such a keeper! I plan to make it regularly, as I can easily see eating it for lunch several times a week. Thanks again for a truly outstanding recipe. ;o)
 
AntoniaJames March 8, 2013
Looks wonderful. Am definitely going to make this over the weekend. I need to refresh my za'atar, so you've given me the perfect reason for doing so. Plus the little Meyers on the tree outside my kitchen door beckon me. Thanks for posting this!! ;o)
 
QueenSashy March 8, 2013
:) btw I have several different za'tar blends, some have cumin, some don't. Depending on which one you get, you may want to adjust the amount of cumin. Cheers!