Cauliflower seems to be the new IT vegetable these days. I keep hearing about so many different ways to make it. Normally I just roast it in the oven with some olive oil and salt but I wanted to try something different. I’ve been intrigued by the idea of cauliflower rice and couscous.. Have you heard about this?
I had cauliflower in the fridge so I figured I’d give it a whirl. Since I wasn’t sure if we’d like it I only used half of a cauliflower. So here goes…
Start with 1/2 of a head of cauliflower – rinse and pat dry.
Cut into small pieces.
I did this next part in small batches because I noticed it was getting stuck if there were too many pieces in at once. Put a handful of the cauliflower pieces into the food processor. Pulse it a few times until it resembles rice or couscous. Empty it out and repeat until all of the cauliflower is whizzed up.
In a pan, sautes 1 clove of chopped garlic with 1 tablespoon extra virgin olive oil. You want to cook it for about a minute. Watch ti because garlic cooks and burns really quickly. Add the cauliflower “couscous” to the pan and mix around a bit. You’re basically heating it up.
While it’s cooking, get one scallion and a tablespoon or so of fresh dill.
Chop them both up and add to the pan.
Mix around and add 1/2 teaspoon kosher salt.
Squeeze in the juice from 1/2 lemon. Mix again, taste for seasonings – add more salt if necessary.
You’re done! Only takes a few minutes to prepare and cook!
It’s really crazy how it feels exactly like couscous in your mouth. It’s not even an overpowering cauliflower taste – your brain WANTS it to taste like couscous!
I’m happy to report that my family liked it so I used the other half of the cauliflower and made it again for lunch today.
You can also try eating it raw. In that case I would skip the garlic. I think the raw version would be interesting – the cauliflower would just be a little grainier. Makes for a great lunch or side dish for dinner.
Let me know what you think and if you’ll try it.
- 1/2 head of cauliflower
- 1 clove garlic chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt + more to taste
- 1 scallion chopped
- 1 tablespoon chopped fresh dill
- juice of 1/2 of a lemon