Cauliflower Couscous

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Cauliflower Couscous – But Where’s the Rice?

Cauliflower rice might be all the rage – but we find that cauliflower better resembles couscous! The naturally crumbly nature of cauliflower florets lends itself perfectly to making a light, fluffy, grain-free bowl of couscous. If you’re looking for a vegetable that will make more of a rice-consistency – check out our post for our Parsnip Rice. Otherwise, stick around for our cauliflower couscous recipe and for tips on how to serve it!

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Serving your Cauliflower Couscous

Couscous is a traditional middle eastern side dish or base for a main meal. You’ll typically find couscous served underneath a rich stew or roasted meat, tossed into a light summer salad, or served alongside a grilled piece of protein. We like to serve our cauliflower couscous underneath fatty meats that are coated in sauce. The cauliflower will soak up the remaining sauce – ensuring no flavor is lost! If you’re looking for a few of our favorite pairings, try these recipes…

Moroccan Chicken Stew with Apricots

Spicy Chicken Stir-Fry (Always Delicious pg. 122)

Chicken Stir Fry (Always Hungry? pg. 230)

Beef Stroganoff (Always Delicious pg. 158)

Melt-in-Your-Mouth Lamb Shanks 

A Sweet Twist…

Looking for something a little out-of-the-ordinary? Try re-cooking pre-cooked cauliflower couscous in a bit of canned coconut milk to make somewhat of a “pudding” consistency. Then, top with berries, nuts, seeds, and/or nut butter for a fun “rice pudding” snack or dessert!

Do you have your own ideas? We’d love to hear! Drop them in the comments below or snap a pic of your recipe and share it in our Facebook Group – we always love to see what you’ve been cooking.

Looking for More Quick-and-Easy Recipe Ideas?

Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.

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Cauliflower soup

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.
Print Recipe Pin Recipe
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

Notes

Nutrition (Per Serving - about 1 1/4 cups)
Fat: 2g
Carbohydrates: 7g
Protein: 3g
Calories: 47
Keyword Grain-Free, Vegetarian
Parsnip Rice Parsnips Moroccan Chicken Stew With Apricots Always Delicious Book Moroccan Chicken Stew with Apricots
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