Cauliflower Couscous
User Reviews
4.7
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
6 servings
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Calories
23 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Cauliflower Couscous
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Cauliflower that resembles couscous. Quick and easy recipe, gluten free, all natural. Great substitute for couscous, mashed potatoes, or rice.
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Ingredients
- 1-2 heads cauliflower (one large head or two small), totaling about 3 lbs., or 2 lbs. cauliflower florets
- 1/2 cup water
Optional Ingredients
- salt and black pepper
- 1 1/2 tablespoons butter or margarine
- 1 tablespoon olive oil
- Parmesan cheese, sauteed vegetables, dried fruits, spices or other add-ins
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Instructions
- Remove the stem and leaves from the bottom of the cauliflower.
- I prefer to grate the cauliflower in a food processor, but you can also grate it by hand. If you plan to grate by hand, cut it into large but manageable pieces (4 or 6 per head). Rinse the pieces thoroughly to remove any debris.
- Hand grate the cauliflower using the large holes of a box or cheese grater.
- If you are using a food processor, cut the cauliflower into large florets.
- Rinse thoroughly to remove any debris.
- Place half of the clean cauliflower florets into the food processor. Pulse in the processor till the cauliflower resembles small couscous-like pieces. Do not over-process; let it retain some texture. If any larger pieces remain after the cauliflower is cut down to size, remove them from the bowl and process them separately. Set processed cauliflower aside and repeat the process with the second half of the florets.
- Place a medium pot on the stovetop and bring 1/2 cup water to a boil.
- Pour in the processed cauliflower in an even layer on top of the boiling water.
- Cover the pot with a lid. Let the cauliflower steam over medium high heat for 5-7 minutes, stirring once with a fork during cooking, till the cauliflower reaches desired tenderness. Watch it carefully; if you overcook it will burn due to the small amount of liquid. It shouldn't take longer than 7 minutes to steam. Your house will be filled with a-- umm, interesting cauliflower aroma as it cooks. Not my fave, but it's worth it, because the finished product is so darned tasty.
- Remove from heat and fluff the cauliflower with a fork; all of the liquid should be absorbed. At this point, the cauliflower can be used plain as-is as a base for sauces, curries, tagines, etc. If you'd like to enjoy it as a side dish, season with salt and pepper to taste. I like to stir in 1-2 tbsp butter or olive oil for flavor. You can also add some Parmesan cheese or any seasonings you like; it provides a good base, feel free to get creative.
Notes
- You will also need: Food processor or hand grater, medium pot with lid
- This recipe makes 5-6 cups of cooked cauliflower couscous.
- This recipe makes 5-6 cups of cooked cauliflower couscous.
Nutrition Information
Show Details
Calories
23kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Sodium
29mg
(1%)
Potassium
286mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin C
46.2mg
(51%)
Calcium
21mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Sodium | 29mg | 1% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 46.2mg | 51% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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