Cauliflower has become a superstar in the kitchen, and for good reason. This versatile vegetable can be a great substitute for rice, potatoes, and even pizza crust. In this recipe, it is turned into couscous-style “grains” and seasoned with fresh herbs, garlic and lemon zest. A hint of dried cherries adds just the right amount of sweetness.
Cauliflower couscous mimics the texture of real couscous remarkably well. If you were waiting for a vegan recipe with a few fewer carbs, here it is. In fact, this may be just a few chickpeas and a few currants away from paleo.
How do you make cauliflower couscous?
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 3/4 cup diced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsweetened dried cherries
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- Finely grated zest of 1 lemon
Directions
- Using a food processor or box grater, grate the cauliflower into couscous-sized pieces. Finely chop any large pieces.
- Heat oil in a frying pan over medium heat. Add onion and garlic; fry for 2 minutes.
- Add the cauliflower couscous, salt and pepper. Cook for 8 to 10 minutes until tender.
- Stir in the cherries, basil, coriander and lemon zest. Serve hot.
- Store leftovers in the refrigerator for up to 3 days; reheat in a frying pan before serving.
Adjust this recipe to the season.
In the fall, add chopped pears or apples. In the season that shall not be named? Citrus segments would be a dynamite addition. For summer and spring, I recommend the sweet and savory combination of dried cranberries, dried apricots, green onions, and sliced almonds, drizzled with a tangy orange, honey, and cider vinegar dressing.
Notes:
- Serve alongside grilled chicken or fish as a fresh side dish, or spoon it into bowls and enjoy as a crispy, flavorful salad.
- You can prepare this salad a day in advance.
