Cauliflower Couscous

This recipe uses cauliflower as a substitute for typical couscous. This couscous would be a good idea to use as a complementary side dish for various plates. Although we also gave you a suggestion for a tasty vinaigrette here, it's totally up to you to vary or alter it. 

 

If you're not familiar with couscous, it is a North African dish made of semolina and wheat flour. In a way, you could call it pasta. It comes in tiny grains, smaller than quinoa, and can be cooked with just

Ingredients for Cauliflower Couscous: 

 

Pumpkin seeds - 1/2 cup (toasted) 

Cauliflower - 1 head 

Lemon juice - 2 tbsp. 

Salt and Pepper - to taste 

Cumin - 1/4 tsp. 

Sumac - 1/4 tsp. 

Olive oil - 3 tbsp. 

Fresh mint leaves - 1/2 bunch 

Parsley leaves - 1/2 bunch 

Golden raisins - 1/4 cup

Method of preparing the Cauliflower Couscous: 

 

Preheat oven to 350°F/ 175°C. (You may want to prepare your toasted pumpkin seeds in the oven while preparing the couscous - they take 7-8 minutes to toast). 

 

Slice the cauliflower into quarters and cut off the outer part from the hard inner core. Break this into smaller florets using a knife or your own hands. Place the cauliflower florets in a food processor and process them until they resemble couscous granules. 

 

For the vinaigrette, combine and stir lemon juice, salt, fresh ground pepper, cumin, and sumac together. Whisk the mixture in olive oil. 

 

Finally, add herbs, golden raisins, and pumpkin seeds to the cauliflower "couscous," then pour in the vinaigrette.

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