Cauliflowercouscous Recipes

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CAULIFLOWER "COUSCOUS"

A gluten-free and low-carb alternative to traditional wheat couscous, which can be eaten with your favorite North African meals.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Cauliflower

Time 34m

Yield 4

Number Of Ingredients 10



Cauliflower

Steps:

  • Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
  • Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
  • Place cauliflower in a food processor; pulse into grains the size of rice.
  • Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
  • Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 10.4 g, Fat 6.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 45.3 mg, Sugar 4.4 g

1 teaspoon cumin seeds
½ teaspoon coriander seeds
2 dried rose buds
½ teaspoon red pepper flakes
½ teaspoon ground paprika
1 head cauliflower, broken into florets
1 tablespoon olive oil
1 small yellow onion, diced
2 tablespoons chopped cilantro leaves
2 teaspoons extra-virgin olive oil

CAULIFLOWER COUSCOUS

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Cauliflower Couscous image

Steps:

  • Cook 1 1/2 cups Israeli couscous as the label directs. Drain, then rinse under cold water and toss with olive oil. Cook 3 cups cauliflower florets and 1 sliced shallot in olive oil, 6 minutes. Season with salt and pepper. Add a pinch of cinnamon and 1/4 cup chopped dates; cook 2 more minutes. Add to the couscous along with a splash of red wine vinegar, some chopped parsley, and salt and pepper.

CAULIFLOWER COUSCOUS

Delicious, quick weeknight meal. "Tiny balls of Israeli couscous are the culinary pearls of the pasta world". The combination of sweet, savory and piquant flavors in this dish make a nice match. Adapted from a recipe I saw in the Food Network Cooking Magazine. The original recipe called for chopped dates. I substitued dried cranberries instead, since that is what I had on hand. I also added some dried corriander along with the cinnamon, just to give a hint more flavor. I also like to soak the dried cranberries in a bit of hot water to plump them up before cooking. Splash of wine vinegar at the end gives a nice touch!

Provided by Kozmic Blues

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10



Cauliflower Couscous image

Steps:

  • Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
  • Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
  • Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
  • Season with cinnamon, corriander, salt and pepper.
  • Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
  • Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
  • Garnish with chopped parsely (optional).

Nutrition Facts : Calories 221, Fat 4.9, SaturatedFat 0.7, Sodium 21, Carbohydrate 37.5, Fiber 3.5, Sugar 1.2, Protein 6.7

1 1/2 cups israeli couscous
3 cups cauliflower florets
1/4 teaspoon cinnamon
1 teaspoon coriander
1 shallot, sliced
2 tablespoons olive oil, divided
1/3 cup dried cranberries (or chopped dates)
salt and pepper
red wine vinegar, splash
chopped parsley (optional)

CAULIFLOWER COUSCOUS

Create a tasty, Healthy Living alternative to couscous with this great Cauliflower Couscous option. This Cauliflower Couscous recipe is made with Parmesan cheese and sliced almonds.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings, about 1/2 cup each

Number Of Ingredients 8



Cauliflower Couscous image

Steps:

  • Bring 1/2 inch water to boil in medium saucepan fitted with steamer basket. Add cauliflower to basket; cover. Cook 5 min. Remove cauliflower from basket; cool 10 min.
  • Place cauliflower in work bowl of food processor. Use pulsing action of processor to process cauliflower until chopped into small pieces resembling that of cooked couscous.
  • Heat oil in large skillet on medium heat. Add onions; cook 4 to 5 min. or until crisp-tender, adding garlic for the last minute. Add cauliflower; cook 2 to 3 min. or until heated through, stirring occasionally. Remove from heat.
  • Add remaining ingredients; mix well.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

4 cups small cauliflower florets
1 Tbsp. oil
1/4 cup finely chopped onions
2 cloves garlic, minced
1/2 cup KRAFT Shredded Parmesan Cheese
1/4 cup sliced almonds, toasted
1 Tbsp. chopped fresh parsley
2 Tbsp. water

CAULIFLOWER "COUSCOUS" WITH DRIED FRUIT AND ALMONDS

We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb Tagine with Pomegranate.

Provided by Rhoda Boone

Categories     New Year's Eve     Couscous     Cauliflower     Wheat/Gluten-Free     Almond     Vegetarian     Vegan     Dried Fruit     Raisin     Currant     Spice     Paprika     Healthy

Yield Serves 6-8

Number Of Ingredients 13



Cauliflower

Steps:

  • Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8-10 minutes. Transfer to a small bowl. Wipe out skillet.
  • Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
  • Whisk broth and honey together in a small bowl.
  • Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 3-5 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 3-5 minutes more.
  • Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.

1/4 cup sliced almonds
1 medium head cauliflower (about 2 pounds), coarsely chopped
1/2 cup low-sodium vegetable or chicken broth
2 tablespoons honey
2 tablespoons olive oil
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried currants or raisins
1/4 cup sliced dried apricots

ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS

This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Dinner     Vegetarian     Cauliflower     Curry     Couscous     Lentil     Spinach     Quick and Healthy     Healthy

Yield Serves 4

Number Of Ingredients 16



One-Pot Curried Cauliflower with Couscous and Chickpeas image

Steps:

  • Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
  • Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
  • Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
  • Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
  • Do Ahead
  • Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.

3 tablespoons virgin coconut oil, room temperature, divided
1 large head cauliflower (about 2 pounds), coarsely chopped
1 medium red onion, thinly sliced
3 large garlic cloves, coarsely chopped
2 teaspoons curry powder
2 teaspoons kosher salt
1 1/4 teaspoons ground cumin
3 cups homemade or store-bought low-sodium vegetable broth
1 (15.5-ounce) can chickpeas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils
2 limes, divided
1/2 cup Greek-style plain full or low-fat yogurt
3 tablespoons coarsely chopped cilantro leaves, plus whole leaves for serving
5 ounces baby spinach
1/4 cup sliced almonds (for serving; optional)

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