Cauliflower has become a kitchen superstar, and for good reason. This versatile veggie can be a great replacement for rice, potatoes, and even pizza crust. In this recipe, it’s transformed into couscous-style “grains” and seasoned with fresh herbs, garlic, and lemon zest. A touch of dried cherries adds just the right amount of sweetness.
Cauliflower couscous really does mimic the texture of actual couscous remarkably well. If you were waiting for a vegan recipe with a few less carbs – here it is. In fact, this might be just a few chickpeas and a couple of currants away from paleo.
How to 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
- Grate cauliflower into couscous-size pieces using a food processor or box grater. Finely chop any large pieces.
- Heat oil in a skillet over medium heat. Add onion and garlic; sauté for 2 minutes.
- Add cauliflower couscous, salt, and pepper. Cook 8 to 10 minutes until tender.
- Stir in cherries, basil, cilantro, and lemon zest. Serve warm.
- Store leftovers in the refrigerator for up to 3 days; reheat in a skillet before serving.
Fit this recipe in 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 in a tangy orange, honey, and cider vinegar dressing.
Notes:
- Serve alongside grilled chicken or fish as a fresh side dish, or scoop into bowls and enjoy as a crunchy, flavor-packed salad.
- You can prepare this salad up to a day ahead of time.
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