Cauliflower \"Couscous\" recipe

All Recipes Best Recipe Side Dish Vegetables Cauliflower

Ingredients

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

Nutrition Info

100.4 calories
carbohydrate: 10.4 g
cholesterol: : -
fat: 6.1 g
fiber: 4.4 g
protein: 3.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 45.3 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds, cook, stirring occasionally, until toasted and fragrant, about 1 minute.

  2. 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.

  3. Place cauliflower in a food processor, pulse into grains the size of rice.

  4. 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.

  5. Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

Recipe Yield

4 servings

Recipe Note

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

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