Cauliflower "Couscous"
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!
Rate This!
Cauliflower "Couscous"
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.
From the Test Kitchen
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.
Nutrition Facts (Cauliflower "Couscous")
- Per serving:
- 139 kcal ,
- 8 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 8 mg chol. ,
- 217 mg sodium ,
- 14 g carb. ,
- 4 g fiber ,
- 7 g sugar ,
- 4 g pro.
Reviews (1)
patriciailer010
599 Days Ago
I made it and served it for lunch. The whole family loved it. The version I did used 1/2 cup apricots and no cranberries, but otherwise identical.