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1 h servings 118 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

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


  • Cook's Notes:
  • You can add diced/peeled tomatoes cut into small pieces.
  • A food processor or blender can also be used to chop the cauliflower into couscous consistency. Add a little water before processing.

Nutrition Facts

Per Serving: 118 calories; 9.3 g fat; 8.2 g carbohydrates; 2.4 g protein; 20 mg cholesterol; 176 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 24
  1. 29 Ratings

Most helpful positive review

Don't put this in blender it turns into paste better to chop. I will try this again!

Most helpful critical review

Not worth the time

Most helpful
Most positive
Least positive

Don't put this in blender it turns into paste better to chop. I will try this again!

Freaky how much this tastes like couscous!. My cooking time was a lot less, so watch this as you are browning.. takes a while to start but once it starts, goes fast.

I love cauliflower's versatility and for years have been using it in place of rice and mashed potatoes. The best way to "rice" it is with a standard size cheese grater. Just 2-3 TBL of good oliv...

Love this recipe. I substitute half the butter for olive oil and it is still very good.

This made a great lunch. I can't say it tasted like couscous but it had a delicious, nutty flavor. The brininess of the kalamata olives went really well with it.

So yummy and looks pretty too! I had to substitute capers for the olives but otherwise, very tasty! I also used dried parsley flakes because fresh parsley is too strong of a flavor for me

This is a great side dish next to tofu! the flavors really come through with the amount of time suggested so be patient it will pay off

We love it! I have made this cauliflower recipe many times in a row, and I am not tired of it yet! The only thing I do differently from the original recipe is to use olive oil instead of butter....

Really enjoyed this recipe! Easy to make and full of flavor. I added chopped kale as an extra boost. The texture was perfect! Add it when you are cooking the onions and garlic in the butter....