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Cauliflower “Couscous”

October 27, 2014 1 min read

I originally got this recipe from the kitchn - a cooking and general health site that I love. This cauliflower recipe is incredibly easy - use it as a substitute in a rice or couscous dish for added nutritional value, a cut in calories, or just because it’s delicious. Ingredients:

1 head of cauliflower
1 tbsp. olive oil
dash of salt

Directions:

Cut the cauliflower into large pieces, and place in food processor or blender, making sure not to fill it more than ¾ of the way full.
Pulse the cauliflower until broken down to couscous sized bits, and pull out any unprocessed larger pieces and place aside to process again separately.
Cook the cauliflower couscous by heating the olive oil in a large skillet on medium heat. Add in the cauliflower and sprinkle with salt. Cover and cook for 5-8 minutes until couscous is tender.

If you don’t have a food processor you can still make this delicious kitchen staple by using a regular old grater to break the cauliflower down into bits. Also, you can serve cauliflower couscous raw, but to make it tenderer and rice like, I definitely suggest cooking it. Featured Image: http://withrawintentions.files.wordpress.com

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