I have been going crazy for cauliflower “couscous” lately! It’s light, fluffy, extremely versatile and can be made in minutes. Best of all, it’s a great alternative to regular couscous, rice, and other grains. Haven’t tried it yet? You’re missing out!
Cauliflower couscous is a quick dish to make and is extremely versatile. Others call it cauliflower “rice”, it just depends on how corse or fine it is broken down. I have been strictly cutting out all grains from my diet (except for the occasional cheat day, to keep my sanity!) and cauliflower “couscous” has been a staple in my meal rotations. Since cauliflower is pretty bland on it’s own, you can add any spices that your heart desires to create the flavors you like best. It can be served hot or cold, and is a great replacement for most grain-based salads.
I like to make my cauliflower couscous warm, and I add shallots, garlic and parsley for flavor. I use a food processor to break down the cauliflower, but if you don’t have one I would try either using a grater or a food chopper. It may not be quite as refined as in a food processor, but the florets crumble easily so either way will still work.
I hope you enjoy this recipe as much as I do! Let me know in the comments if you experiment with other spices and flavor combinations.
How To Make Cauliflower “Couscous”
Makes 6 servings (about 1 cup each)
Ingredients:
- 1 head cauliflower, any size
- 2 medium shallots
- 1/4 cup curly parsley
- 2 cloves of garlic
- 1 tablespoon butter
Instructions
- Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
- Transfer the cauliflower to a food processor: Transfer the cauliflower to a food processor. Don’t fill the food processor more than 3/4 full; if necessary, process in several batches.
- Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater or chop with a food chopper)
- Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
- Prepare shallots & garlic: Warm a tablespoon of butter in a large skillet over medium heat. Remove peel and chop shallots as finely as you like. Add to skillet once warm. Cook shallots until translucent. Chop garlic or use a garlic press and add to shallots. Cook for 2-3 minutes longer. Chop up your 1/4 cup of curly parsley, add to skillet and reduce heat to low.
- Cook cauliflower couscous: Stir the cauliflower couscous into the skillet and keep heat low. Cover the skillet and cook for 5-8 minutes, until the couscous is as tender as you like.
- Enjoy! Use or serve immediately, or refrigerate the couscous for up to a week.
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