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Cauliflower Couscous

Cauliflower that resembles couscous. Quick and easy recipe, gluten free, all natural. Great substitute for couscous, mashed potatoes, or rice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 servings
Calories: 23 kcal
Course: Side Dish
Cuisine: Middle Eastern

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

Instructions

    Cup of Yum
  1. Remove the stem and leaves from the bottom of the cauliflower.
  2. 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.
  3. Hand grate the cauliflower using the large holes of a box or cheese grater.
  4. If you are using a food processor, cut the cauliflower into large florets.
  5. Rinse thoroughly to remove any debris.
  6. 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.
  7. Place a medium pot on the stovetop and bring 1/2 cup water to a boil.
  8. Pour in the processed cauliflower in an even layer on top of the boiling water.
  9. 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.
  10. 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

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

% 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.