Golden Cauliflower Couscous Recipe
Photo: bhofack2/istock
This dish is pure cauliflower, but we chop it so fine that it has exactly the same texture as couscous. It’s actually kind of hard to believe that it’s not couscous. There’s nothing wrong with couscous—but a cup of it is five points, and a cup of golden cauliflower couscous is only 2 points. I rest my case!
Serves 6
Ingredients
1 medium head golden cauliflower
1 Tbsp. extra virgin olive oil
3 cloves garlic, minced
1 tsp. ground cumin
1/8 tsp. ground turmeric
Zest and juice of 1 lemon, or to taste
1 tsp. fine sea salt, or to taste
1/2 tsp. freshly ground black pepper, or to taste
1 Tbsp. finely chopped red onion
1 Fresno chile, finely chopped
4 black olives, pitted and finely chopped
4 dried apricots, finely chopped
1/2 medium cucumber, peeled, seeded, and finely chopped
1 large tomato, peeled and finely chopped
1 medium orange bell pepper, cored, seeded, and finely chopped
1/4 cup Marcona almonds, chopped
Leaves of 1 small bunch fresh mint, chopped
Leaves of 1 small bunch fresh cilantro, chopped
Leaves of 1 small bunch fresh flat-leaf parsley, chopped
Directions
Remove the core and stems from the cauliflower and separate the florets. In two batches, pulse the cauliflower in a food processor until it is the size of couscous, placing each batch in a bowl as it’s ready.
Heat the oil in a large nonstick sauté pan over medium heat. Add the garlic and cook for about 1 minute, until aromatic, then stir in the cumin and turmeric and cook, stirring, for about 1 minute, until aromatic. Add the cauliflower and cook, stirring occasionally, for about 5 minutes, until al dente. Transfer the cauliflower to a serving bowl and let cool. Stir in the lemon zest and juice, salt, and pepper, then stir in the onion, chile, olives, apricots, cucumber, tomato, bell pepper, and almonds. Stir in the mint, cilantro, and parsley, taste, and adjust the seasonings with more salt, pepper, and/or lemon juice if needed. Let sit for at least 30 minutes before serving so the flavors can marinate.
Per serving: 2 SmartPoints, 117 calories
From Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life (Flatiron Books) by Oprah Winfrey.
Serves 6
Ingredients
Directions
Remove the core and stems from the cauliflower and separate the florets. In two batches, pulse the cauliflower in a food processor until it is the size of couscous, placing each batch in a bowl as it’s ready.
Heat the oil in a large nonstick sauté pan over medium heat. Add the garlic and cook for about 1 minute, until aromatic, then stir in the cumin and turmeric and cook, stirring, for about 1 minute, until aromatic. Add the cauliflower and cook, stirring occasionally, for about 5 minutes, until al dente. Transfer the cauliflower to a serving bowl and let cool. Stir in the lemon zest and juice, salt, and pepper, then stir in the onion, chile, olives, apricots, cucumber, tomato, bell pepper, and almonds. Stir in the mint, cilantro, and parsley, taste, and adjust the seasonings with more salt, pepper, and/or lemon juice if needed. Let sit for at least 30 minutes before serving so the flavors can marinate.
Per serving: 2 SmartPoints, 117 calories
From Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life (Flatiron Books) by Oprah Winfrey.
NEXT STORY
