Cauliflower Couscous
This cauliflower couscous is a light, nutritious, and versatile alternative to traditional couscous, perfect as a side or base for vibrant bowls.
Equipment
- Food Processor
- Large Skillet
- Measuring cups and spoons
- Spatula
- Cutting board and knife
Ingredients
- 1-2 heads cauliflower one large head or two small, totaling about 3 lbs. or 2 lbs. cauliflower florets
- 1/2 cup water
- to taste salt and black pepper
- 1 1/2 tablespoons butter or margarine
- 1 tablespoon olive oil
- Parmesan cheese optional, for serving
- Sauteed vegetables like bell peppers, zucchini, or spinach
- Dried fruits such as cranberries or apricots
- Spices like cumin, paprika, or turmeric
- Other add-ins nuts, seeds, or fresh herbs
Instructions
- Begin by washing the cauliflower heads thoroughly under running water. Remove the leaves and the core, and break the florets into smaller pieces. Cut into halves or quarters if needed for easier ricing.
- In a food processor, add the cauliflower florets in batches. Pulse until the cauliflower resembles small grains or couscous, being careful not to over-process.
- In a large skillet, melt the butter and olive oil over medium heat. Add the riced cauliflower and stir to coat. Season with salt and black pepper. Pour in the water and cover with a lid. Steam for 5-7 minutes until tender but slightly firm.
- Remove the lid and stir in any additional ingredients such as sautéed vegetables, dried fruits, spices, or Parmesan cheese. Mix well and heat through for 1-2 minutes.
- Taste and adjust seasoning as needed. Serve warm as a side dish or base for salads and bowls. Garnish with fresh herbs if desired.
Notes
- Don’t over-process the cauliflower; it should resemble couscous grains, not puree.
- Avoid cooking the cauliflower too long to maintain a slight crunch.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat with a splash of water.
- Try seasonal add-ins like peas in spring or roasted squash in fall for variety.
- Substitute butter with coconut oil or plant-based margarine for a dairy-free option.