Cauliflower Couscous

Name: Cauliflower Couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 medium (1 to 1½ pound) cauliflower, cut into large; 1 tsp olive oil; 1 clove garlic, or more to taste, minced; ¼ tsp salt; ¼ tsp ground black pepper; 2 tbsp water

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Cauliflower Couscous

Chef Dawn Ludwig

Riced Cauliflower has been a popular grain substitute — however, true rice lovers might find the texture lacking. Recently, while tasting George Brown College culinary team recipes, we sampled a variation that really hit the mark. Samantha Jimenez and Tisha Riman used a more finely blended cauliflower, and the result was magic. Their Cauliflower Couscous has just the right texture to mimic the light fluffiness of couscous without all the processed carbs.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Side Dish

Cuisine Middle Eastern

Servings 4 servings

Ingredients

1 medium (1 to 1½ pound) cauliflower, cut into large
1 tsp olive oil
1 clove garlic, or more to taste, minced
¼ tsp salt
¼ tsp ground black pepper
2 tbsp water

Instructions

First, place the cauliflower in a food processor and pulse until broken down to the texture of couscous.
Next, heat the olive oil in a large skillet over medium heat. Then sdd the cauliflower, garlic, salt, pepper, and water. Cook, stirring, for 3 to 4 minutes, or until cauliflower is just tender without being mushy.
Serve warm as a side dish or beneath Moroccan Chicken Stew with Apricots.¼