Cauliflower Couscous Recipe - Allrecipes.com
Cauliflower Couscous Recipe
  • READY IN 1 hr

Cauliflower Couscous

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"Cauliflower couscous!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Cut cauliflower into very finely chopped pieces similar to real couscous or rice.
  2. Melt butter in a medium skillet over medium heat. Add onion and garlic; cook and stir until onion has softened, about 2 minutes.
  3. Add cauliflower and cook on medium heat for about 40 minutes. Stir every 5 minutes until entire batch is golden and nutty.
  4. Mix kalamata olives, parsley, salt, and lemon zest into cauliflower.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • You can add diced/peeled tomatoes cut into small pieces.
  • A food processor or blender can also be used to chop the cauliflower into couscous consistency. Add a little water before processing.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2013

Don't put this in blender it turns into paste better to chop. I will try this again!

 
Most Helpful Critical Review
Apr 10, 2014

Not worth the time

 
Mar 18, 2013

Freaky how much this tastes like couscous!. My cooking time was a lot less, so watch this as you are browning.. takes a while to start but once it starts, goes fast.

 
Dec 27, 2013

Love this recipe. I substitute half the butter for olive oil and it is still very good.

 
Apr 04, 2013

This made a great lunch. I can't say it tasted like couscous but it had a delicious, nutty flavor. The brininess of the kalamata olives went really well with it.

 
Feb 16, 2014

We love it! I have made this cauliflower recipe many times in a row, and I am not tired of it yet! The only thing I do differently from the original recipe is to use olive oil instead of butter. I add more olive oil as necessary throughout the cooking time. I probably add more than 9 Kalamata olives, too!

 
Sep 18, 2013

This is a great side dish next to tofu! the flavors really come through with the amount of time suggested so be patient it will pay off

 
Sep 06, 2014

I love cauliflower's versatility and for years have been using it in place of rice and mashed potatoes. The best way to "rice" it is with a standard size cheese grater. Just 2-3 TBL of good olive oil in place of butter, fresh parsley and a bit less cooking time worked well for me. This is a keeper.

 

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Nutrition

  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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