Best Cauliflower Couscous Recipes

ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS

Steps:

• Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
• Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
• Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
• Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
• Do Ahead
• Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.

CAULIFLOWER "COUSCOUS" WITH DRIED FRUIT AND ALMONDS

Steps:

• Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8-10 minutes. Transfer to a small bowl. Wipe out skillet.
• Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
• Whisk broth and honey together in a small bowl.
• Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 3-5 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 3-5 minutes more.
• Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.

COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
• Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
• Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

CAULIFLOWER COUSCOUS

Steps:

• Cut cauliflower into very finely chopped pieces similar to real couscous or rice.
• Melt butter in a medium skillet over medium heat. Add onion and garlic; cook and stir until onion has softened, about 2 minutes.
• Add cauliflower and cook on medium heat for about 40 minutes. Stir every 5 minutes until entire batch is golden and nutty.
• Mix kalamata olives, parsley, salt, and lemon zest into cauliflower.

CHEESY CAULIFLOWER COUSCOUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
• Place the cauliflower into a microwaveable dish, and microwave on High 3 to 4 minutes, until tender. Place the cooked cauliflower into the baking dish, sprinkle with Cheddar cheese and couscous, and dust the top with nutmeg.
• Bake in the preheated oven for 12 to 15 minutes, until the top of the casserole is golden brown, and the cheese is melted. Stir in butter to taste.

MOROCCAN CAULIFLOWER "COUSCOUS" SALAD

Steps:

• Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
• Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

CAULIFLOWER GRATIN WITH COUSCOUS AND PARMESAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.
• Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.
• Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.

CAULIFLOWER "COUSCOUS"

Steps:

• Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
• Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
• Place cauliflower in a food processor; pulse into grains the size of rice.
• Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
• Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

CAULIFLOWER COUSCOUS

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Drain, then rinse under cold water and toss with olive oil. Cook 3 cups cauliflower florets and 1 sliced shallot in olive oil, 6 minutes. Season with salt and pepper. Add a pinch of cinnamon and 1/4 cup chopped dates; cook 2 more minutes. Add to the couscous along with a splash of red wine vinegar, some chopped parsley, and salt and pepper.

MOROCCAN CAULIFLOWER "COUSCOUS" SALAD

Steps:

• Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
• Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

SAUTéED SEA SCALLOPS WITH APPLE-SESAME COUSCOUS AND PURPLE AND YELLOW CAULIFLOWER PURéES

Steps:

• Make the purple cauliflower purée:
• In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
• Make the yellow cauliflower purée:
• In a large saucepan over moderate heat, combine the yellow cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
• Make the couscous:
• In a medium saucepan, bring the chicken stock to a boil. Remove from the heat then add the couscous, stir, cover, and let sit for 5 minutes. Using a fork, fluff the couscous then fold in the apple and sesame seeds. Cover and keep warm.
• Cook the scallops:
• In a small bowl, stir together the salt and curry powder.
• In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side. Cut each scallop in half horizontally and season with the curry salt.
• To serve:
• Divide the purple and yellow cauliflower purées among 4 plates. Arrange a scoop of couscous on 1 side of each plate. Arrange 6 scallops halves on the other side of each plate. Garnish with the lime wedges and wakame seaweed, if desired.

BLACK PEPPER BASIL CHICKEN WITH CAULIFLOWER COUSCOUS (LOWER CARB

Steps:

• Place ground chicken in a container that can be closed with a lid, add the 1 Tbsp of Black Pepper Sauce and the minced basil, and mix well. Set aside. (I like to let this sit for at least 30 minutes before cooking.).
• Chop the leek, yellow onion, and cabbage into 1/2-inch pieces. Slice the red radish fairly thinly, but it doesn't have to be paper thin. Chop and mince the scallions (green onions) and garlic.
• Make the cauliflower "couscous": put the cauliflower florets into a food processor and whir until they're all broken up and look like couscous! It won't take long, perhaps a minute. Set aside.
• Add 1 Tbsp of the coconut oil to a large, hot, heavy pan on the stove (I use a large Le Creuset). As soon as it has melted, add in the vegetables (except for the cauliflower!) and combine well. Saute the vegetables, stirring *occasionally* (you want them to brown a bit and not simply steam in their juices), until they've softened some and most of them have a bit of browning on them, about 7-8 minutes.
• Combine the hot water and granulated (or powder) chicken bouillon and stir to dissolve. Pour into the vegetable mixture, add the Bragg's aminos (or tamari/soy), lower temperature to low, cover, and allow to simmer until softish or your desired texture. I prefer my veggies fully cooked, and simmering them together with the bouillon adds a lot of flavor.
• Meanwhile, in a separate hot, heavy pan (again, I use a Le Creuset), add the remaining 1 Tbsp coconut oil. When it is melted and hot - it won't take long - add the chicken mixture to flatten and spread it along the bottom to brown. When it has browned on one side, use a flat spatula to flip it over and brown on the other side. Don't stir it too much at first, as you want it to brown.
• Meanwhile, uncover the other pan containing vegetables. In a small dish, mix together the arrowroot powder with the cold water and stir together until well combined. Pour the arrowroot mixture into the vegetables and stir well - the vegetable liquid will begin to thicken. Continue stirring until everything is well-combined.
• When the chicken has fully browned, begin breaking up the meat into a "gravel" of the size you prefer.
• Add the browned chicken mixture to the vegetables, and stir to combine. Taste, and add an additional teaspoon of Black Pepper Sauce (or more, to taste) and/or Braggs/tamari/soy sauce to taste.
• Serve the Black Pepper Basil Chicken and veggies over 4 ounces of cauliflower "couscous" per serving, and enjoy!
• Note: I like the couscous just as they are, raw, but if you like you can microwave them briefly to soften them up. But raw they have almost the exact texture of cooked pasta-couscous, and they're delicious just as they are. Experiment, and decide for yourself.

CAULIFLOWER COUSCOUS

Steps:

• Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
• Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
• Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
• Season with cinnamon, corriander, salt and pepper.
• Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
• Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
• Garnish with chopped parsely (optional).

CHEESY CAULIFLOWER & COUSCOUS

Steps:

• PREHEAT oven to 375°F. Place cauliflower in 8- or 9-inch square glass baking dish. Microwave on HIGH 3 to 4 minutes or until crisp-tender.
• SPRINKLE with shredded cheese and couscous. Top with nutmeg.
• BAKE 12 to 14 minutes or until topping is golden brown and cheese is thoroughly melted.

SPICY CHICKEN AND CAULIFLOWER COUSCOUS

Steps:

• In a large bowl, whisk together rice vinegar, orange juice, Sriracha, garlic, soy sauce, honey, crushed red pepper, and 2 tablespoons olive oil until combined. Add chicken legs; let marinate 15 minutes. In a food processor fitted with a metal blade, pulse cauliflower florets until they reach the size of couscous. Heat 2 tablespoons olive oil in a large skillet and add cauliflower couscous. Cook until softened, 3 to 4 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate and set aside. Meanwhile, preheat oven to 400 degrees F. Heat a lightly-oiled grill pan over medium-high heat. Remove chicken from marinade and season with salt and pepper. Grill chicken 4 minutes per side to get a nice char on the outside, then place pan in oven to finish cooking for 10 minutes or until it reaches an internal temperature of 165 degrees F. Let rest 5 minutes. In a large bowl, stir together cauliflower couscous, cherries, mint, pistachios, lemon zest, and remaining 1 tablespoon olive oil. Season with salt and pepper and garnish with mint. Serve chicken legs with couscous and lemon wedges.

OLIVE OIL-POACHED COD WITH CAULIFLOWER COUSCOUS RECIPE - (4/5)

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add cauliflower and boil until beginning to soften but still resistant when pierced, about 3 minutes. Strain cauliflower and toss dry. In a food processor, pulse cauliflower until it resembles fluffy couscous. In a large bowl, whisk together sesame seeds, paprika, lemon zest, half the juice or the lemon, garlic, and 1/4 cup olive oil. Season with salt to taste and adjust other seasonings as needed. Fold in cauliflower couscous until evenly dressed. Add more salt, oil, or lemon to taste. Season cod liberally on both sides with salt. Pour remaining olive oil into a medium heavy pot over low heat. Once hot but not bubbling or once it has reached 135°F, slide in cod fillets and make sure they are just covered in oil, working in batches if necessary to avoid overcrowding. Gently poach cod, keeping the temperature steady, until it offers no resistance when pierced, about 6 minutes. If white albumin leeches out, immediately and gently lift fish out with a fish spatula. Blot cod dry on paper towels. Toss chives and mint into couscous. To serve, distribute couscous among 4 plates and place one cod fillet over each helping.

CAULIFLOWER COUSCOUS

Steps:

• 1. Place raisins in a bowl and pour warm water over them. Leave the raisins for about 15 minutes, until plump. Drain and discard the water.
• 2. Heat a cast iron skillet over medium heat. Reduce the heat to medium low, adde the cashews and toast them for about 8 minutes, until lightly golden and gently charred. Stir frequently to make sure that cashews do not burn. Let the cashews cool. Cut the cashews into smaller pieces (or simply crush them with your hands).
• 3. Break the cauliflower into florets, making sure to leave behind as much of the stem as possible. Chop the florets into smaller pieces. Transfer the cauliflower into food processor (or blender) in batches, and pulse until the pieces are finely chopped and resemble couscous. Be careful not to over-process.
• 4. In a large saute pan, heat three tablespoons of the olive oil over medium heat. Add the cauliflower couscous to the pan and cook for about 7 minutes, stirring frequently.
• 5. Remove the couscous from heat and let it cool. Add the raisins, cashews, za'atar, cumin, parsley, garlic, lemon zest, lemon juice, and the remaining two tablespoons of olive oil. Season with salt and pepper to taste.
• 6. Leave the couscous for about 15 minutes for the flavors to combine. Serve at room temperature.

MACKEREL WITH CAULIFLOWER "COUSCOUS" AND TAHINI

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over mediumhigh. Working in batches if needed, cook cauliflower, tossing occasionally, until florets are browned in spots but still crunchy, about 5 minutes. Transfer to a large bowl and let cool. Reserve skillet.
• Working in 2 batches, pulse cauliflower in a food processor until the size of rice grains. Transfer back to bowl, toss with lemon juice, and season with salt.
• Cook pumpkin seeds and remaining 1 tablespoon oil in reserved skillet over medium heat, stirring, until seeds are golden brown, about 1 minute. Season with salt. Toss in a small bowl with sesame and nigella seeds.
• Heat broiler. Place fish on a rimmed baking sheet and rub with oil; season all over with salt. Stuff cavity with lemon and thyme. Broil, turning once, until cooked through, 10-12 minutes. Let rest 5 minutes.
• Spoon cauliflower onto plates; drizzle with tahini sauce. Top with seed mixture and pomegranate seeds. Remove fillets from fish and place, skin side up, on top. Add cilantro and a sprinkle of salt.