Spiced Cauliflower “Couscous” is a vibrant, grain-free dish that bursts with flavor and texture in every bite. The finely grated cauliflower mimics the lightness of traditional couscous, while a blend of warm spices like cumin, coriander, and turmeric adds a fragrant depth. Tossed with golden raisins, toasted almonds, and fresh herbs, it’s a delightful mix of sweet, nutty, and savory notes. Ready in just under 30 minutes, it’s perfect for a quick yet impressive meal.
This dish is not only a feast for the senses but also a nutritious powerhouse, packed with vitamins and fiber. The tender cauliflower absorbs the spices beautifully, creating a comforting yet refreshing dish. Whether served as a side or a main, its bright colors and bold flavors will leave everyone craving more. It’s a simple way to elevate your weeknight dinners or impress guests effortlessly.
Ingredients for Spiced Cauliflower “Couscous”
- 3 cups cauliflower florets (loosely packed, dried completely)
- 1 tablespoon coconut oil
- ¼ cup toasted hazelnuts, chopped
- 2 tablespoons pine nuts, toasted
- ½ teaspoon dried orange peel
- ½ teaspoon dried cilantro leaves
- ½ teaspoon red chile flakes
- 2 tablespoons currants
- 1 cup chickpeas (optional: roast them in a bit of oil & salt)
- Chopped fresh cilantro (optional, for garnish)
- Sauce:
- ½ cup coconut milk (full fat is ideal, light works too)
- ¼ teaspoon turmeric
- 1 teaspoon curry powder
- Pinch of cinnamon
- Pinch of salt
Step-by-Step Instructions
- Prepare Ahead: Toast the hazelnuts and pine nuts. If using, roast the chickpeas with a bit of oil and salt until crispy.
- Make the Sauce: In a small bowl, stir together the coconut milk, turmeric, curry powder, cinnamon, and a pinch of salt. Set aside.
- Rice the Cauliflower: Pulse the cauliflower florets in a food processor until they resemble couscous (small, grain-like pieces). Be careful not to overmix—you don’t want a puree.
- Cook the Cauliflower: Heat the coconut oil in a large skillet over medium heat. Add the cauliflower “couscous” and a few pinches of salt. Let it gently toast for about 1 minute, stirring occasionally, until some bits turn golden brown. Avoid overcooking—keep it tender, not mushy.
- Add Nuts and Spices: Toss in the toasted hazelnuts, pine nuts, dried orange peel, dried cilantro leaves, red chile flakes, currants, and roasted chickpeas (if using). Cook for about 30 seconds, just until the spices become fragrant.
- Combine with Sauce: Remove the skillet from heat. Toss the cauliflower mixture with half of the sauce, using just enough to keep it fluffy. Taste and adjust seasonings if needed.
- Serve: Transfer to a serving dish, top with fresh cilantro (if desired), and serve with the remaining sauce on the side.
Perfect Pairings: Sauce and Topping Ideas
While the coconut milk-based sauce is delicious, you can also try a tahini-lemon drizzle for a tangy twist or a yogurt-mint sauce for a refreshing contrast. For toppings, add a sprinkle of toasted sesame seeds, pomegranate arils, or even a handful of crumbled feta for extra flavor and texture.
How to Serve This Spiced Cauliflower Dish
This dish shines as a light main course or a hearty side. Pair it with grilled chicken, roasted salmon, or a simple green salad for a complete meal. It’s also great served warm or at room temperature, making it a fantastic option for picnics or potlucks.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over medium heat to maintain the cauliflower’s texture. Avoid microwaving, as it can make the dish mushy. If the sauce thickens, thin it with a splash of coconut milk or water before serving.
Time-Saving Hacks for Busy Cooks
Save time by using pre-riced cauliflower from the store. You can also toast the nuts and roast the chickpeas in advance and store them in an airtight container. For the sauce, mix it up the night before and let the flavors meld in the fridge. These small steps make this recipe even quicker to assemble!
Recipe Variations to Try
Swap out the hazelnuts and pine nuts for almonds or walnuts if you prefer. For a sweeter twist, add dried apricots instead of currants. If you’re not a fan of chickpeas, try roasted sweet potatoes or lentils for a different protein source. The possibilities are endless!
Spiced Cauliflower “Couscous”
Ingredients
Main Ingredients
- 3 cups cauliflower florets, dried completely
- 1 tablespoon coconut oil
- 1/4 cup toasted hazelnuts, chopped
- 2 tablespoons pine nuts, toasted
- 1/2 teaspoon dried orange peel
- 1/2 teaspoon dried cilantro leaves
- 1/2 teaspoon red chile flakes
- 2 tablespoons currants
- 1 cup chickpeas optional: roast them in a bit of oil & salt
- chopped fresh cilantro optional
Sauce
- 1/2 cup coconut milk full fat is ideal, light would do
- 1/4 teaspoon turmeric
- 1 teaspoon curry powder
- pinch cinnamon
- salt
Instructions
- Ahead of time: toast your hazelnuts and pine nuts and roast your chickpeas.
- Make your sauce by stirring together the coconut milk, turmeric, curry powder, a pinch of cinnamon and a pinch of salt.
- Pulse cauliflower in a food processor until it’s “riced” (ie, the size of couscous). Careful not to overmix, you don’t want to puree the cauliflower at all.
- Heat oil in a large skillet over medium heat. Add the cauliflower “couscous” and a few good pinches of salt. Let it gently toast for a minute or so and stir. you should see a few of the bits turning golden brown. (Careful not to overcook you want the pieces tender and not mushy).
- Toss again and add the nuts and spices and chickpeas. Cook until the spices become fragrant (about 30 seconds more) and remove from heat.
- Toss cauliflower mix with half the sauce, (not too much so it stays fluffy), and top with fresh cilantro
- Taste and adjust seasonings and serve it with the rest of the sauce on the side.