Recipe by lovelygrl222
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cauliflower, cut into florets
sweet onion (such as Vidalia®), diced
pitted kalamata olives
salt to taste
Don't put this in blender it turns into paste better to chop. I will try this again!
Not worth the time
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.
Love this recipe. I substitute half the butter for olive oil and it is still very good.
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.
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
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 118
** Calories from Fat: 84
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