Cauliflower Couscous Recipes

HERBED COUSCOUS RECIPE WITH ROASTED CAULIFLOWER

Steps:

• Adjust one rack to bottom of your oven. Preheat oven to 475 degrees F.
• In a small bowl, mix spices, salt and pepper. Set aside 1 tbsp of the spice mixture to be used later for the couscous.
• Place the cauliflower on a large sheet pan. Drizzle with extra virgin olive oil (you might use between 4 and 6 tbsp or so). Sprinkle the spice mixture on top of the the cauliflower (keeping aside 1 tbsp for later). Toss by hand to make sure all the cauliflower florets are well-coated with the olive oil and spices. Spread on the sheet pan in one layer.
• Cover the sheet pan with foil. Place on the bottom rack of the heated oven. Bake for 10 minutes. Remove from oven and uncover (discard foil). Return to heated oven, and bake for another 12 to 15 minutes. Remove again from oven, using a pair of tongs, turn cauliflower over on the other side. Return to oven for another 12 minutes (total baking time 37 minutes or so).
• While cauliflower is roasting, prepare simple Mediterranean salad according to this recipe. Prepare tahini sauce, if using, according to this recipe.
• Make the herbed couscous. In a saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Add couscous and the remaining 1 tbsp of spice mixture. Saute, tossing regularly, until couscous is toasted into a light brown color.
• Add boiling water (consult package for amount of boiling water needed). Turn heat to low, cover and simmer for about 12 minutes or so, or until liquid is absorbed and couscous is fully cooked through.
• Remove cooked couscous from heat, and add chopped green onions, parsley, and lemon juice. Mix using a wooden spoon.
• Assemble your dinner bowls! Divide herbed couscous and roasted cauliflower among 4 dinner bowls. Add 3-ingredient Mediterranean salad to each. Sprinkle feta cheese and a pinch more Za'atar, if you like. Drizzle a little tahini, particularly over the cauliflower, if you like. Enjoy!

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.

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.

SPICED CAULIFLOWER "COUSCOUS"

Steps:

• Ahead of time: toast your hazelnuts and pine nuts and roast your chickpeas.
• Make your sauce by stirring together the coconut milk, turmeric, curry powder, a pinch of cinnamon and a pinch of salt.
• Pulse cauliflower in a food processor until it's "riced" (ie, the size of couscous). Careful not to overmix, you don't want to puree the cauliflower at all.
• Heat oil in a large skillet over medium heat. Add the cauliflower "couscous" and a few good pinches of salt. Let it gently toast for a minute or so and stir. you should see a few of the bits turning golden brown. (Careful not to overcook you want the pieces tender and not mushy). Toss again and add the nuts and spices and chickpeas. Cook until the spices become fragrant (about 30 seconds more) and remove from heat.
• Toss cauliflower mix with half the sauce, (not too much so it stays fluffy), and top with fresh cilantro Taste and adjust seasonings and serve it with the rest of the sauce on the side.

CAULIFLOWER COUSCOUS

Steps:

• Combine the basil, lemon zest and juice, oil, and maple syrup in a blender and purée. (You can keep the sauce in a jar with a tight-fitting lid in the refrigerator for up to 7 to 10 days.)
• Reach for a skillet or wok large that's enough to hold all the cauliflower, place it over medium-high heat, and melt the butter in the olive oil. Add the onion and saute until the onion softens, about 2 minutes.
• Add the cauliflower, stir thoroughly, salt and pepper liberally, and cook until the cauliflower softens, about 10 minutes.
• Add 2 tablespoons lemon sauce and cook until the cauliflower is tender and fragrant, another 10 minutes. Adjust the salt, add the remaining 2 tablespoons sauce, mix thoroughly, and transfer to a serving bowl. Top with the basil chiffonade.

HOW TO MAKE CAULIFLOWER 'COUSCOUS'

Steps:

• Add the cauliflower chunks into food processor and process until they become couscous sized.
• You might need to do this in 2 or 3 batches.
• Don't over process as you don't want the cauliflower to turn into a puree.
• Heat 1 tbsp of oil in a large frying pan and add the cauliflower.
• Stir fry the cauliflower for a few mins until it cooks to your taste.
• You might need to do this in 2 batches adding more oil to the frying pan between each batch.
• I like when it starts to get slightly golden brown but still has a bit of crunch to it.
• Be careful as the cauliflower can burn very quickly.
• Take the couscous off the hob and stir in an herbs and toppings that you want and serve.

CAULIFLOWER COUSCOUS RECIPE (WITH DUKKAH)

Steps:

• Place all the dukkah ingredients in a frying pan and dry fry for 1-2 minutes so all the aromatic flavours will be released and enhanced.
• Place into a small dish.
• To make cauliflower "couscous" simply put chunks of cauliflower into the food processor with the blade attachment inside. Pulse until small couscous sized pieces form. (couscous is smaller than rice)
• In a large frying pan, melt the coconut oil and add all the spices. Fry on medium heat for 1-2 minutes.
• Add the cauliflower "couscous" and fry for 5 minutes in the spicy coconut oil. Make sure the cauliflower couscous is no longer crunchy, but not soft.
• Remove the cauliflower couscous from the heat. Garnish with dukkah and fresh chopped mint.

EASIEST CAULIFLOWER COUSCOUS SALAD

Steps:

• Add cauliflower to the bowl of a food processor fitted with the S-blade. Pulse until the cauliflower resembles couscous - that is, small bits but NOT mush. Pour into a large mixing bowl then add almonds, dried cranberries, dried apricots, and green onions.
• Add dressing ingredients to a jar with a tight fitting lid or bowl then shake or whisk to combine. Pour half over the salad then toss to combine. Taste then add additional Tablespoons of dressing until desired coverage is reached (may not need it all.) Serve immediately or refrigerate up to a day ahead of time before serving.

CAULIFLOWER-COUSCOUS TOSS

Steps:

• Preheat oven to 450°F. Cook couscous according to package directions; cool. Arrange cauliflower florets on a sheet pan; bake at 450°F for 11 minutes. Combine couscous, cauliflower, parsley, green onions, dill, pine nuts, lemon juice, olive oil, and salt.

CAULIFLOWER COUSCOUS

Steps:

• Break up cauliflower into medium-sized florets, wash, drain and grate.
• Preheat a large pan over medium heat.
• Wash, deseed and dice cucumber. Wash and dice grape tomatoes.
• Wash, destalk and chop parsley and mint.
• Add olive oil to preheated pan and then fry cauliflower rice in it for 3-6 minutes until desired softness.
• Add all ingredients to a big bowl, squeeze lemon juice on top, season with salt and pepper and give it a quick stir to combine.

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 WITH MAPLE SYRUP DRESSING | ASDA GOOD LIVING

Steps:

• Place cauliflower into a large food processor and blitz.
• To make the dressing, heat a frying pan over a medium heat, add the maple syrup, vinegar and curry powder.
• Stir for 1 to 2 minutes then take off the heat.
• Pour this mixture over the cauliflower and stir in the pistachio nuts, almonds, dried apricots, pomegranate seeds, spring onions and herbs.
• To serve, pile the cauliflower salad onto a large serving platter.

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.