Cauliflower couscous!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut cauliflower into very finely chopped pieces similar to real couscous or rice.

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  • 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.

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

118 calories; protein 2.4g 5% DV; carbohydrates 8.2g 3% DV; fat 9.3g 14% DV; cholesterol 20.3mg 7% DV; sodium 176.3mg 7% DV. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/30/2013
Don't put this in blender it turns into paste better to chop. I will try this again! Read More
(13)

Most helpful critical review

Rating: 2 stars
04/10/2014
Not worth the time Read More
(2)
32 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/29/2013
Don't put this in blender it turns into paste better to chop. I will try this again! Read More
(13)
Rating: 5 stars
09/06/2014
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
(12)
Rating: 5 stars
03/19/2013
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
(11)
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Rating: 4 stars
12/27/2013
Love this recipe. I substitute half the butter for olive oil and it is still very good. Read More
(9)
Rating: 5 stars
04/04/2013
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
(6)
Rating: 4 stars
03/01/2015
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
(4)
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Rating: 5 stars
09/18/2013
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 Read More
(4)
Rating: 5 stars
02/16/2014
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
(3)
Rating: 5 stars
05/12/2016
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
(2)
Rating: 2 stars
04/10/2014
Not worth the time Read More
(2)
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