Cauliflower Couscous

I wasn’t sure whether to include this as a recipe on it’s own as I make this many times without even thinking it’s a dish in it’s own right, but I thought I’d share, as cauliflower couscous is absolutely delicious. It doesn’t have the traditional taste of cauliflower, and I think pulsing it brings out it’s natural sweetness. The texture is similar to that of couscous, and while I wouldn’t consider this a replacement for all dishes that have couscous, it is a very viable alternative as a side dish.

The good thing about making couscous out of cauliflower is that it has very few carbs, for those on a low carb diet, and it is gluten free, for those who need to avoid gluten. None of these concern me however, I make it because it tastes great and is a fantastic way to use cauliflower that is healthy and delicious. One thing to bear in mind is that unlike traditional couscous it cannot be flavoured by absorption, which means that to add any flavours and spices it must be done while it cooks. I like to give it a bit of tanginess with the lemon and flavour with some garlic, but you can always get creative and add spices and ingredients of your own liking.

Cauliflower Couscous
Yield: 4 Servings
Difficulty: Easy
Prep time:
Cooking time:

Description

Couscous made from cauliflower tastes great, is so easy to make and is a fantastic way to use cauliflower that is healthy and delicious.

Metric
US/Cups

Ingredients

  • 350 g cauliflower
  • 1 clove of garlic
  • 1 tbsp olive oil
  • ½ lemon, juice
  • 1 tsp pumpkin seeds
  • 1 tsp chopped coriander (cilantro)
  • ½ tsp fresh red chilli, sliced
  • salt to taste
  • 12½ oz cauliflower
  • 1 clove of garlic
  • 1 tbsp olive oil
  • ½ lemon, juice
  • 1 tsp pumpkin seeds
  • 1 tsp chopped cilantro
  • ½ tsp fresh red chilli, sliced
  • salt to taste

Instructions

  • Cut the cauliflower roughly into florets and pulse in a food processor 3 or 4 times until it is of a sandy consistency, like couscous.
    Pulsed cauliflower
  • In a non-stick pan, add the oil and set to a medium heat.
  • Finely dice the garlic and gently sauté in the pan.
  • Add the cauliflower and mix well. Add the juice of half a lemon, a good pinch of salt and stir.
  • Sauté for a few minutes until the cauliflower is cooked through and has softened and decant into a deep dish.
  • Add the pumpkin seeds, diced red chilli and chopped coriander (cilantro) to garnish.

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