Cauliflower Couscous
Fasting Recipes Side Dishes Vegetables Gluten-Free Recipes
Gluten-free couscous.
I've tried making raw cauliflower couscous a few times but it didn't convince me. Then I realized that if I sauté it briefly, like the pan-fried cauliflower, the flavor transforms pleasantly, surprisingly close to that of couscous. Now I've seasoned it Moroccan-style, but you can try other combinations too (lemon zest, Indian curry, etc.). The only things to watch for: don't over-process the cauliflower at the beginning and don't overdo the sautéing, as it will soften and lose the specific couscous texture. 5 minutes are enough.
Ingredients
1 small cauliflower (about 600-650g; should have 500g florets after cleaning)
1 small carrot (optional)
1 large clove garlic
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes
1/4 teaspoon turmeric (optional)
1/8 teaspoon ground cinnamon
2 pinches ground cloves
salt, black pepper
1/4 small bunch parsley
2 tablespoons lemon juice
50g golden raisins
35g roasted cashews
4 tablespoons oil
How to prepare cauliflower couscous
- Break the cauliflower into florets and then each into smaller pieces, cutting away as much of the hard stem as possible. Pulse the florets in a food processor just until crumbled, without becoming wet. It's safer to give just 2-3 pulses, otherwise it becomes mushy. It's also better to process smaller quantities, in 2-3 batches, the risk of over-processing at the bottom of the bowl is considerably reduced. If desired, grate a carrot over the cauliflower.
The cauliflower can also be minced with a knife if you don't have a food processor. - Cover the raisins with hot water.
- Heat the oil in a wide skillet (about 25 cm) and add the crushed garlic and spices (cumin, chili, cinnamon, and cloves). Stir the spices in the oil and immediately add the cauliflower. Mix the cauliflower with the aromatic oil.
- Sauté everything, stirring occasionally, for 5 minutes over high heat. Season with salt and black pepper while sautéing. You'll know when it's done also by the smell - you'll notice a sweet aroma coming from the pan.
- Remove the couscous from the pan and add the chopped parsley, lemon juice, cashews, and drained raisins. Mix gently with a fork to fluff up the couscous. Taste for salt. Serve shortly after.
Cauliflower
Related Recipes
Roasted Cauliflower with Couscous
Couscous Salad with Roasted Tomatoes and Olives
Couscous Salad with Vegetables (Tabbouleh)
Couscous with Seven Vegetables
Bulgur with Roasted Vegetables and Harissa
Couscous with Roasted Vegetables and Grilled Halloumi
Couscous with Peas
Couscous with Chickpeas and Carrots
Tabbouleh with White Grapes and Green Pepper
Roasted Cauliflower