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.
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.
Add the oil then preheat the pan to 375°F/190°C (medium).
Add half of the diced yam and cook for 4 minutes stirring occasionally or until the yam has softened.
Add half of the cauliflower and cook for 1 minute and 45 seconds, stirring occasionally until the cauliflower is tender. Season with kosher salt.
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.
Toss the warm couscous with toasted almonds, lemon juice, chopped parsley and golden raisins. Serve immediately.
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