Recipes and Cooking Cauliflower "Couscous" 3.9 (14) 1 Review Mimic the texture and appearance of couscous by pulsing cauliflower in a food processor until crumbly. When it's combined with so many colorful companions, no one will know this recipe is lower in carbs! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Total Time: 50 mins Servings: 8 Yield: 7 cups Jump to Nutrition Facts Ingredients ¼ cup dried cranberries ¼ cup snipped dried apricots 1 head cauliflower, cut into florets (8 cups) 2 tablespoon butter 1 tablespoon olive oil 1 medium onion, halved and thinly sliced 2 cloves garlic, minced 1 5 ounce package fresh baby spinach, chopped ½ cup roasted pistachios or toasted walnuts, chopped ½ teaspoon salt ½ cup sliced green onions (4) Directions Place the cranberries and apricots in a small bowl. Cover with boiling water and let stand for 10 minutes or until plump; drain well. Set aside. Meanwhile, place the cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of couscous. In a very large skillet heat 1 tablespoon of the butter and the olive oil over medium-high heat. Add the onion; cook and stir about 3 minutes or until tender and just starting to brown. Add garlic; cook and stir for 30 seconds more. Add the cauliflower, spreading in an even layer. Cook about 8 minutes or until cauliflower is golden, stirring occasionally. Spread in an even layer. Stir in the drained cranberries and apricots, the spinach, pistachios, and salt. Cook and stir until combined. Stir in the remaining 1 tablespoon butter and the green onions. Toss until butter melts. Transfer to a serving bowl. To Make Ahead: Prepare as directed through Step 3. Place in an airtight container; cover. Chill for up to 24 hours. Reheat the cauliflower mixture in an extra-large lightly oiled skillet. Continue as directed. Or prepare the recipe as directed through Step 5. Cover and let stand at room temperature for up to 4 hours. Rate it Print Nutrition Facts (per serving) 139 Calories 8g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 139 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 8mg 3% Sodium 217mg 9% Total Carbohydrate 14g 5% Total Sugars 7g Protein 4g Vitamin C 55.6mg 278% Calcium 58mg 4% Iron 1.5mg 8% Potassium 446mg 9% Folate, total 100.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.