Cauliflower Couscous

Name: Cauliflower Couscous
Total time: 30 min
Ingredients: 1-2 heads cauliflower (one large head or two small), totaling about 3 lbs., or 2 lbs. cauliflower florets; 1/2 cup water; Salt and black pepper; 1 1/2 tbsp butter or margarine; 1 tbsp olive oil; Parmesan cheese, sauteed vegetables, dried fruits, spices or other add-ins

toriavey.com

Your recipes

Total: 30

Servings: 6

Cost: $4.19 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

1-2 heads cauliflower (one large head or two small), totaling about 3 lbs., or 2 lbs. cauliflower florets1/2 cup waterSalt and black pepper1 1/2 tbsp butter or margarine1 tbsp olive oilParmesan cheese, sauteed vegetables, dried fruits, spices or other add-ins

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Remove the stem and leaves from the bottom of the cauliflower.

Step 2

I prefer to grate the cauliflower in a food processor, but you can also grate it by hand. If you plan to grate by hand, cut it into large but manageable pieces (4 or 6 per head). Rinse the pieces thoroughly to remove any debris.

Step 3

Hand grate the cauliflower using the large holes of a box or cheese grater.

Step 4

If you are using a food processor, cut the cauliflower into large florets.

Step 5

Rinse thoroughly to remove any debris.

Step 6

Place half of the clean cauliflower florets into the food processor. Pulse in the processor till the cauliflower resembles small couscous-like pieces. Do not over-process; let it retain some texture. If any larger pieces remain after the cauliflower is cut down to size, remove them from the bowl and process them separately. Set processed cauliflower aside and repeat the process with the second half of the florets.

Step 7

Place a medium pot on the stovetop and bring 1/2 cup water to a boil.

Step 8

Pour in the processed cauliflower in an even layer on top of the boiling water.

Step 9

Cover the pot with a lid. Let the cauliflower steam over medium high heat for 5-7 minutes, stirring once with a fork during cooking, till the cauliflower reaches desired tenderness. Watch it carefully; if you overcook it will burn due to the small amount of liquid. It shouldn't take longer than 7 minutes to steam. Your house will be filled with a-- umm, interesting cauliflower aroma as it cooks. Not my fave, but it's worth it, because the finished product is so darned tasty.

Step 10

Remove from heat and fluff the cauliflower with a fork; all of the liquid should be absorbed. At this point, the cauliflower can be used plain as-is as a base for sauces, curries, tagines, etc. If you'd like to enjoy it as a side dish, season with salt and pepper to taste. I like to stir in 1-2 tbsp butter or olive oil for flavor. You can also add some Parmesan cheese or any seasonings you like; it provides a good base, feel free to get creative.