Cauliflower Couscous
Cauliflower "couscous" is a gluten-free alternative to the classic pasta. Healthy without sacrificing flavor, our version colorfully includes almonds, raisins, yam and parsley though you can add crumbled cheese, as well as other nuts and herbs to tailor this dish to your taste.
Prep
Prepare the Cauliflower
Place the cauliflower florets in a food processor and pulse until the cauliflower resembles couscous (about 15 pulses). Using a rubber spatula, remove the cauliflower from the processor. You may need to pulse in batches. You can substitute riced cauliflower, instead of making your own couscous.
- Cauliflower(small florets)4 cups
Cooking Steps
1. Add the Oil while Preheating the Pan
Add the oil then preheat the pan to 375°F/190°C (medium).
- Extra Virgin Olive Oil1 Tbsp.
2. Add and Cook Half of the Yam
Add half of the diced yam and cook for 4 minutes stirring occasionally or until the yam has softened.
- Yam(peeled and diced small)1 cup
3. Add and Cook Half of the Cauliflower
Add half of the cauliflower and cook for 1 minute and 45 seconds, stirring occasionally until the cauliflower is tender. Season with kosher salt.
- Cauliflower(riced)2 cups
- Kosher Salt½ tsp.
4. Remove the Couscous
Using the rubber spatula, transfer the couscous to a medium mixing bowl. Reserve the couscous in the oven at the lowest temperature to keep warm. Wash the pan and repeat the cooking process for the remaining yam and cauliflower.
5. Dress and Serve the Couscous
Toss the warm couscous with toasted almonds, lemon juice, chopped parsley and golden raisins. Serve immediately.
- Sliced Toasted Almonds½ cup
- Lemon Juice2 Tbsps.
- Parsley Leaves(finely chopped)2 Tbsps.
- Golden Raisins½ cup
- Kosher Salt½ tsp.
Let’s Get Cooking!
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