As the weather warms up I tend to want to spend more time outdoors with the kids and less time indoors cooking. Don’t get me wrong. I still fully intend to prepare my more elaborate meals but there are just some days I want something quick and easy and this cauliflower couscous fits the bill.
It is very simple to make. It just requires processing the florets into couscous sized pieces and stir frying them with herbs and spices to your taste. Pressing that button on the food processor is irresistible to kids – they really enjoy helping making this one. To make cauliflower rice you just need to pulse this cauliflower a little bit less in to rice size.
This cauliflower ‘couscous’ is lighter on the carbs, vegan and gluten free and tastes pretty close to the real couscous. It took the final spoonful of this meal for OH to realise that this was not our regular couscous. The subtle flavour of cauliflower means this is a nice base for all those herbs and grilled vegetables that we will be having over the summer months. This is suitable for the 5:2 diet as one portion has 62 calories.
This is my first post on a pantry staple spotlight on cauliflower. Please be sure to check the other post out.
(If you want to cook ‘regular’ couscous, please check out my how to cook couscous post.)
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How to Make Cauliflower 'Couscous'
- Add the cauliflower chunks into food processor and process until they become couscous sized.
- You might need to do this in 2 or 3 batches.
- Don't over process as you don't want the cauliflower to turn into a puree.
- Stir fry the cauliflower for a few mins until it cooks to your taste.
- You might need to do this in 2 batches adding more oil to the frying pan between each batch.
- I like when it starts to get slightly golden brown but still has a bit of crunch to it.
- Be careful as the cauliflower can burn very quickly.
- Take the couscous off the hob and stir in an herbs and toppings that you want and serve.