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Cauliflower replaces wheat in this couscous

062718tastefood
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Warm Cauliflower Couscous With Lemon and Chiles.

LyndaBalslev
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BY LYNDA BALSLEV
Taste Food

Wednesday, June 27, 2018

Have you heard of cauliflower couscous? If you are like me and enjoy serving a grain side to grilled meats, or as a salad staple, then check out this riff on wheat couscous.

The secret to this gluten-free side dish is the cauliflower — not as an addition to a salad of wheat (semolina) couscous, but as a replacement. That's right — it's all cauliflower, finely chopped to the size of couscous or rice grains. You can use it just like the wheat version, in salads or as a room-temperature (or warm) side dish.

The cauliflower holds its texture beautifully, either raw or, in this case, lightly sauteed, providing a mild, nutty flavor and firm bite. It's tossed with lemon, chiles and fresh herbs for a delicious side dish that will likely amaze your dinner guests and leave them pleasantly surprised.

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Side Dish

Warm Cauliflower Couscous With Lemon and Chiles

Prep time: 20 minutes

Total time: 20 minutes

Yield: 4 to 6 servings as a side dish

1 small head cauliflower, about 1¼ pounds

2 tablespoons olive oil

1 teaspoon salt

1 garlic clove, minced

½ teaspoon sweet paprika

½ teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

3 thin scallions, white and green parts thinly sliced

1 jalapeno pepper, stemmed and seeded, finely chopped

1 sweet "Jimmy Nardello" pepper, seeded and thinly sliced

½ cup parsley leaves, chopped

½ cup cilantro leaves, chopped

1 teaspoon finely grated lemon zest

¼ teaspoon freshly ground black pepper

Remove the leaves and core of the cauliflower. Coarsely chop the florets and place in the bowl of a food processor. Pulse until the florets are finely chopped and about the size of rice grains or couscous, 10 to 12 times.

Heat the oil in a skillet over medium. Add the cauliflower and salt and saute until the cauliflower begins to soften, 2 to 3 minutes. Add the garlic, paprika, cumin and red pepper flakes. Continue to cook until the cauliflower is tender but not mushy, 3 to 4 minutes.

Remove from heat and stir in the remaining ingredients. Taste for seasoning. Serve warm or at room temperature.

Lynda Balslev is the co-author of “Almonds: Recipes, History, Culture” (Gibbs Smith, 2014). Contact her at tastefood@tastefoodblog.com.

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