I’ve made plenty of cauliflower rice variations since transitioning to Paleo, and while many have been delicious, I’ve never come close to mistaking cauliflower rice for actual rice. But when I started experimenting with cauliflower couscous, I discovered that by chopping the cauliflower finer and seasoning it more aggressively, it became something that one might actually confuse with real couscous. In fact, the first time I made this, Eli had a panic when he tasted it. Like I would get confused and serve him grains.
This is also one of Audrey’s favorite side dishes, and she likes to handle the mix-ins and seasonings. She loves to improvise, and I encourage you to do the same. Here’s the basic recipe. It goes great with the Chicken with saffron, olives and mint or Apricot Chicken Tagine.
- 1 head cauliflower, washed and chopped into florets
- 2 cloves garlic, pressed or minced
- 1 tbsp coconut oil
- ⅓ cup currants, raisins or chopped apricots
- ⅓ cup blanched, sliced almonds
- 1 tbsp mint, chopped
- Put the cauliflower into a food processor and pulse until it is the consistency of couscous. You may need to do this in batches, depending on the size of your food processor.
- Heat coconut oil in a skillet over medium heat.
- Add the garlic and cook 1-2 minutes, until fragrant but not browned.
- Add the cauliflower and stir to combine with the garlic.
- Sauté until the cauliflower is tender, about 5-7 minutes.
- While the cauliflower is cooking, heat a small skillet over medium-high heat and add the almonds to the pan. Toast the almonds until they are golden brown.
- Once the cauliflower is done, season to taste with salt.
- Stir in the dried fruit and toasted blanched sliced almonds and the chopped mint.