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 olive oil in place of butter, fresh parsley and a bit less cooking time worked well for me. This is a keeper. Read More
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. Read More
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. Read More
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 Read More
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. Seasoned with crushed red pepper flakes. Read More
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. I add more olive oil as necessary throughout the cooking time. I probably add more than 9 Kalamata olives too! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 olive oil in place of butter, fresh parsley and a bit less cooking time worked well for me. This is a keeper.
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.
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
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. Seasoned with crushed red pepper flakes.
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. I add more olive oil as necessary throughout the cooking time. I probably add more than 9 Kalamata olives too!
