Cauliflower "couscous". Of course nothing beats true, steamed to perfection, durum wheat couscous. But for those of us avoiding wheat, cauliflower couscous is a tasty and practical solution. Making cauliflower couscous couldn't be easier.
Mimic the texture and appearance of couscous by pulsing cauliflower in a food processor until crumbly. When it's combined with so many colorful companions, no one will know this recipe is lower in carbs! Thaw on the counter for a few minutes before using or cooking. You can cook Cauliflower "couscous" using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Cauliflower "couscous"
- It’s 1 cup of Sun-dried tomatoes.
- Prepare 4 cup of Cauliflower "couscous".
- It’s 2 clove of Garlic.
- Prepare 1 tbsp of Olive oil.
- Prepare 1 cup of Thinly sliced leaks.
- You need 1 of as needed Salt and pepper.
Thaw on the counter for a few minutes before using or cooking. This Cauliflower "Couscous" is a ridiculously simple, low carb, all natural gluten-free substitute for couscous, rice and mashed potatoes. It's also a great side dish to have on hand during Passover, when grains are off the menu. I've been serving this for several years as a side dish whenever we want to slim down.
Cauliflower "couscous" step by step
- Pulse cauliflower in a food processor until it has the consistency of couscous.
- Sauté garlic and leaks in olive oil in a frying pan over medium/low heat for 3-4 minutes.
- Drain and chop sun dried tomatoes and add to pan, cooking until leeks are soft.
- Add cauliflower "couscous" and cook until warmed through and softened.
- Season with salt and pepper as needed. Recipe adapted from a house in the hills blog..
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb. Full of spices and charred roasted vegetables, this Moroccan-style 'couscous ' from Karen uses cauliflower for a low-carb version. The cauliflower couscous can be topped with spicy sausages as Karen does here, or with other grilled meats or with halloumi or feta for a veggie version. Here, the cauliflower is finely chopped so it resembles couscous and will absorb other flavors.