I never really thought of cauliflower as a particularly interesting vegetable. Truth be told, aside from fermented cauliflower, I don’t recall liking it much growing up. Despite numerous attempts, I just couldn’t warm up to it.
After moving to the US, my mom, unfamiliar with American cooking stuck to traditional dishes we often had back in Romania. One dish she would often make involved cauliflower. While I vehemently protested eating it, she would nonetheless make it, secretly hoping she could convert me.
Despite my being convinced that I would never warm up to it, one day it just clicked for me. I think I like cauliflower. But I’m no purist. If you put a bowl of raw cauliflower in front of me, I won’t be fighting you for it. I need a little something to make it sexy and appealing.
Since I’ve started eating mostly paleo, couscous is no longer part of my regular diet but it used to be a staple in my cooking. A great alternative to traditional couscous is cauliflower couscous. I didn’t believe it for myself until I started playing around with it. I make my cauliflower couscous with loads of spices, dried apricots and cherries and top with slivered almonds. Traditionally, moroccan couscous involves raisins but I decided to use dry cherries instead as it ads a tangy flavor that balances out the apricots quite well.
You can find cauliflower that’s been finely chopped in most grocery stores. But if you want to make your own, I have a very simple tutorial that lets you get it to the size you want.
Prep time: 5 minutes
Total cooking time: 15-20 minutes
Makes 2-4 servings
2 cups cauliflower rice
1/2 cup low sodium broth of your choice
1/2 sweet onion finely chopped
1 tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp ground coriander
1/2 tsp ground ginger
3 tbsp chopped dried apricots
2 tbsp dried cherries (alternatively use golden raisins)
2 tbsp sliced almonds
1/2 tsp salt
1/4 tsp ground pepper
large cast iron frying pan or large frying pan of your choice
Heat frying pan over medium heat. Add olive oil onion and a pinch of salt and cook for 5 minutes until translucent.
Add cauliflower rice and cook for another 5 minutes, stirring regularly. Add spices, salt, pepper, apricots, cherries and broth and cook for another 5 minutes until liquid has been absorbed. Top cauliflower couscous with slivered almonds and mix well.
- 2 cups cauliflower rice
- 1/2 cup low sodium broth of your choice
- 1/2 sweet onion finely chopped
- 1 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/2 tsp ground ginger
- 3 tbsp chopped dried apricots
- 2 tbsp dried cherries (alternatively use golden raisins)
- 2 tbsp sliced almonds
- 1/2 tsp salt
- 1/4 tsp ground pepper
Prep time: Cook time: Total time: Yield: 2-4