Cauliflower Couscous

By Sam1148
September 21, 2011
10 Comments
Cauliflower Couscous


Author Notes: This is a description of a technique, so no measurements.
Sam1148

Serves: as many as you want

Ingredients

Directions

  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.

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Vegetable|Gluten-Free|Side

Reviews (10) Questions (0)

10 Comments

JohnL March 4, 2014
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).
 
Exbruxelles August 30, 2013
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!
 
beejay45 August 26, 2013
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!
 
JanetFL August 15, 2013
Interesting! I love mashed cauliflower as a nice change from mashed potatoes. Thanks, Sam!
 
QueenSashy December 31, 2012
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!
 
Sadassa_Ulna March 11, 2012
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!
 
Author Comment
Sam1148 March 14, 2012
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. <br /> Thank you.
 
Nora October 5, 2011
Wow! Wonderful idea!
 
Frontalgirl September 22, 2011
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!
 
Author Comment
Sam1148 September 23, 2011
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. <br />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. <br /><br />It was a big hit at the party and held up well for transport and on a steam table without getting all mushy. <br />Lightly cooking it so has some texture is a key.