Cauliflower Couscous Recipes

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CAULIFLOWER "COUSCOUS"



Cauliflower

A gluten-free and low-carb alternative to traditional wheat couscous, which can be eaten with your favorite North African meals.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Cauliflower

Time 34m

Yield 4

Number Of Ingredients 10

1 teaspoon cumin seeds
½ teaspoon coriander seeds
2 dried rose buds
½ teaspoon red pepper flakes
½ teaspoon ground paprika
1 head cauliflower, broken into florets
1 tablespoon olive oil
1 small yellow onion, diced
2 tablespoons chopped cilantro leaves
2 teaspoons extra-virgin olive oil

Steps:

  • Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
  • Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
  • Place cauliflower in a food processor; pulse into grains the size of rice.
  • Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
  • Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 10.4 g, Fat 6.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 45.3 mg, Sugar 4.4 g

CAULIFLOWER COUSCOUS



Cauliflower Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups Israeli couscous as the label directs. Drain, then rinse under cold water and toss with olive oil. Cook 3 cups cauliflower florets and 1 sliced shallot in olive oil, 6 minutes. Season with salt and pepper. Add a pinch of cinnamon and 1/4 cup chopped dates; cook 2 more minutes. Add to the couscous along with a splash of red wine vinegar, some chopped parsley, and salt and pepper.

COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES



Couscous With Tomatoes, Cauliflower, Red Peppers and Olives image

Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 4 large garlic cloves (to taste), minced
Salt to taste
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
1 pound ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can with juice
2 cups pinto beans, Christmas limas or white beans, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 3 sprigs each parsley and mint
1 tablespoon tomato paste
2 to 3 teaspoons harissa (more to taste), plus additional for serving
1/2 pound (1 large) red bell peppers, seeded and cut in large dice
1 small cauliflower, cut into florets, then sliced about 1/2 inch thick
16 imported black olives, pitted and cut in half
2 to 4 tablespoons chopped parsley or mint, or a combination
2 to 2 2/3 cups couscous (1/3 cup per serving)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
  • Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
  • Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams

CAULIFLOWER GRATIN WITH COUSCOUS AND PARMESAN



Cauliflower Gratin with Couscous and Parmesan image

The rich, creamy Parmesan cheese sauce is a nice match for subtle cauliflower, and crisp bread crumbs add texture over the couscous.

Provided by Laka kuharica - Easy Cook

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h10m

Yield 4

Number Of Ingredients 14

½ head green cabbage, torn into small pieces
4 thin slices pancetta
1 large head cauliflower, cut into florets
¼ cup couscous
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
½ tablespoon finely chopped fresh oregano
¼ teaspoon sea salt
¼ cup coarsely grated Swiss cheese
1 pinch ground black pepper
1 pinch cayenne pepper
4 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.
  • Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.
  • Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 37.2 g, Cholesterol 37.1 mg, Fat 13.3 g, Fiber 9.8 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 473.3 mg, Sugar 13 g

CAULIFLOWER "COUSCOUS" WITH DRIED FRUIT AND ALMONDS



Cauliflower

We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb Tagine with Pomegranate.

Provided by Rhoda Boone

Categories     New Year's Eve     Couscous     Cauliflower     Wheat/Gluten-Free     Almond     Vegetarian     Vegan     Dried Fruit     Raisin     Currant     Spice     Paprika     Healthy

Yield Serves 6-8

Number Of Ingredients 13

1/4 cup sliced almonds
1 medium head cauliflower (about 2 pounds), coarsely chopped
1/2 cup low-sodium vegetable or chicken broth
2 tablespoons honey
2 tablespoons olive oil
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried currants or raisins
1/4 cup sliced dried apricots

Steps:

  • Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8-10 minutes. Transfer to a small bowl. Wipe out skillet.
  • Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
  • Whisk broth and honey together in a small bowl.
  • Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 3-5 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 3-5 minutes more.
  • Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.

CAULIFLOWER COUSCOUS



Cauliflower Couscous image

Delicious, quick weeknight meal. "Tiny balls of Israeli couscous are the culinary pearls of the pasta world". The combination of sweet, savory and piquant flavors in this dish make a nice match. Adapted from a recipe I saw in the Food Network Cooking Magazine. The original recipe called for chopped dates. I substitued dried cranberries instead, since that is what I had on hand. I also added some dried corriander along with the cinnamon, just to give a hint more flavor. I also like to soak the dried cranberries in a bit of hot water to plump them up before cooking. Splash of wine vinegar at the end gives a nice touch!

Provided by Kozmic Blues

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups israeli couscous
3 cups cauliflower florets
1/4 teaspoon cinnamon
1 teaspoon coriander
1 shallot, sliced
2 tablespoons olive oil, divided
1/3 cup dried cranberries (or chopped dates)
salt and pepper
red wine vinegar, splash
chopped parsley (optional)

Steps:

  • Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
  • Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
  • Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
  • Season with cinnamon, corriander, salt and pepper.
  • Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
  • Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
  • Garnish with chopped parsely (optional).

Nutrition Facts : Calories 221, Fat 4.9, SaturatedFat 0.7, Sodium 21, Carbohydrate 37.5, Fiber 3.5, Sugar 1.2, Protein 6.7

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