Cauliflower has become a favorite, gluten-free ingredient for both entrées and side dishes. Everything from cauliflower gratins to cauliflower fried rice has been created with delicious results, and this cauliflower couscous is no exception.
Cauliflower, when grated in a food processor, has the perfect crumbled texture to mimic foods like rice or, in this case, couscous.
Paired with olive oil, lemon, and fresh herbs, it’s hard to resist devouring this cauliflower couscous recipe. The fresh and vibrant flavors of this cauliflower couscous also make it a great side dish to a variety of meals.
We love serving this cauliflower couscous with baked salmon for a lean and healthy dinner. You could also make a big portion of this recipe and serve it as an appetizer at a party.
The green olives and almonds add some depth in flavor and texture to the cauliflower couscous, but they could easily be left out or replaced with other types of nuts, olives, or even fresh tomatoes.
Bring a large pot of salted water to a boil. Create an ice bath in a separate large bowl.
While the water is warming up, add the cauliflower florets to the bowl of a food processor. Don't shove in too many florets; work in batches. Pulse until the cauliflower has broken down into crumbles the size of couscous.
Pour the cauliflower crumbles in a large fine-mesh strainer and submerge into boiling water for just a minute. Lift the strainer (with the cauliflower) to the ice bath and let it rest there until completely cool; remove and drain well.
Dump the cauliflower out onto a clean towel and gently squeeze to remove the extra moisture. Transfer the cauliflower to a large bowl.
Add the almonds, fresh herbs, olive oil, red pepper flakes, lemon juice and olives to the cauliflower, then stir to combine. Season with a pinch of salt and pepper; serve.
Recipe Courtesy: Jim Warner, Director of Food Service Administration at The Ohio State University Wexner Medical Center