Spiced Cauliflower “Couscous”
Spiced Cauliflower “Couscous” is a vibrant, grain-free dish that bursts with flavor and texture in every bite. Whether served as a side or a main, its bright colors and bold flavors will leave everyone craving more.
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.
Tried this recipe?Let us know how it was!