Cauliflower Couscous

Cauliflower “couscous” or “rice” is a great dish in its own right. Also, as the name suggests, it is a great alternative to rice or to couscous.

We use our Roma tomatoes, parsley, and white cauliflower in this recipe. This recipe also works well with other types of cauliflower, like our purple variety, or Romanesco, a very cool looking heirloom type of cauliflower.

The following recipe serves approximately six as a main dish; or more as a side.

Ingredients:

  • 1 medium sized (6 -7 inch wide) head of cauliflower
  • 1 cup diced roma tomatoes, seeds and membrane removed
  • 1 cup of diced red onion
  • 1/2 cup of chopped parsley
  • 4 Tbsp of extra virgin olive oil
  • Kosher salt (to taste)
  • Black pepper (to taste)

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Preparation:

  • Remove the main stem and any leaves from the head of cauliflower; wash thoroughly under cold running water.
  • Cut into small florets.  At this point if you don’t have access to a food processor continue chopping until you get pieces roughly the size of rice grains.  If you do have a food processor, which we highly recommend getting if you don’t, place the cut florets into the bowl and “pulse” chop the cauliflower until you get rice grain sized pieces.  If you choose to do a “continuous chop” in the processor you may end up with pureed cauliflower if you leave it going too long. Set aside.
  • Dice your favorite veggies, aromatics, and herbs. In this preparation we chose roma tomatoes, red onions and parsley.  Set aside.

Cooking:  (this dish may be eaten raw but we love the taste of caramelized, roasted cauliflower so decided to saute it with the onion instead)

  • Heat a large skillet on medium-high, add the olive oil, when the oil just starts to smoke add the cauliflower and a pinch or two of kosher salt; stir until the cauliflower just starts to caramelize.  Depending on how much moisture is in your head of cauliflower to begin with you may need to add extra olive oil at this point.
  • Add the onions; continue stirring and cooking for 2-3 minutes.
  • Remove the skillet from the heat; add the tomatoes and parsley.
  • Season with kosher salt and pepper to taste
  • The cauliflower couscous is ready to serve and may be eaten hot, warm or cold.

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