Cauliflower Couscous

Cauliflower Couscous

lovelygrl222

"Cauliflower couscous!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 118 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

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.

Reviews

Read all reviews 19
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

Most helpful critical review

Not worth the time

Most helpful
Most positive
Least positive
Newest

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

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.

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 oliv...

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.

So yummy and looks pretty too! I had to substitute capers for the olives but otherwise, very tasty! I also used dried parsley flakes because fresh parsley is too strong of a flavor for me

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

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....

Really enjoyed this recipe! Easy to make and full of flavor. I added chopped kale as an extra boost. The texture was perfect! Add it when you are cooking the onions and garlic in the butter....

Other stories that may interest you