Cauliflower Couscous

By Sam1148
September 21, 2011
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Cauliflower Couscous

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.

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