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.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Middle Eastern
- 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
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
Nutrition (Per Serving - about 1 1/4 cups)
Fat: 2g
Carbohydrates: 7g
Protein: 3g
Calories: 47
Keyword Grain-Free, Vegetarian