Cauliflower Couscous Recipes

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.

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).