Skip to main content New<> this month
Get the Allrecipes magazine

Cauliflower "Couscous"

Rated as 4.33 out of 5 Stars

"A gluten-free and low-carb alternative to traditional wheat couscous, which can be eaten with your favorite North African meals."
Added to shopping list. Go to shopping list.


34 m servings 98
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
  2. 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.
  3. Place cauliflower in a food processor; pulse into grains the size of rice.
  4. 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.
  5. Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

Nutrition Facts

Per Serving: 98 calories; 6.1 10 3.3 0 45 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Interesting, lot of work chopping in blender .