Cauliflower “Couscous”

Cauliflower Couscous

For the longest time, I fought cauliflower. I usually prepared it Indian style, heavily spiced and cooked whole, but shied away from the floret stir-fry or other recipes with whole florets. Here, the cauliflower is finely chopped so it resembles couscous and will absorb other flavors. Try this excellent version, but also try replacing the sauce with different combos, like tamarind or pomegranate dressing for a sweet-tart rendition, or add some chipotle for a hot and smoky version. Great with a glass of unoaked Chardonnay.–Eric Gower

LC Game Changer Note

This recipe is a game changer for those reticent to try cauliflower. Seriously. They—or you—won’t even recognize it.

Cauliflower Couscous

  • Quick Glance
  • 35 M
  • 35 M
  • Serves 8
5/5 - 5 reviews
Print RecipeBuy the The Breakaway Cook cookbook

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Ingredients

  • For the lemon sauce
  • 10 large (about 1 cup loosely packed) basil leaves
  • Zest and juice of 2 lemons, preferably Meyer
  • 1/2 cup fruity extra-virgin olive oil
  • 1 tablespoon maple syrup
  • For the cauliflower couscous
  • 1 tablespoon (1/2 ounce) unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, finely diced
  • 1 medium head cauliflower, stalks and stems discarded, florets finely diced
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup lemon sauce
  • 2 tablespoons basil chiffonade

Directions

  • Make the lemon sauce
  • 1. Combine the basil, lemon zest and juice, oil, and maple syrup in a blender and purée. (You can keep the sauce in a jar with a tight-fitting lid in the refrigerator for up to 7 to 10 days.)
  • Make the cauliflower couscous
  • 2. Reach for a skillet or wok large that’s enough to hold all the cauliflower, place it over medium-high heat, and melt the butter in the olive oil. Add the onion and saute until the onion softens, about 2 minutes.
  • 3. Add the cauliflower, stir thoroughly, salt and pepper liberally, and cook until the cauliflower softens, about 10 minutes.
  • 4. Add 2 tablespoons lemon sauce and cook until the cauliflower is tender and fragrant, another 10 minutes. Adjust the salt, add the remaining 2 tablespoons sauce, mix thoroughly, and transfer to a serving bowl. Top with the basil chiffonade.

Recipe Testers Reviews

Absolutely fabulous! This recipe really challenged my idea of cauliflower—the chopped cauliflower was such a departure from the typical use of the floret. I admit that I was also a little skeptical using maple syrup, but it just tempers the lemon juice, making everything pop. A delicious, delicious way to serve cauliflower.

I had never considered cooking cauliflower this way before and was very impressed by the result. I liked the simplicity, texture, and flavor of this dish and the leftover dressing is delicious with romaine and grilled chicken.

A fast, easy dish that tastes really bright and flavorful. I used it as a topping for whole-wheat pasta, grated some fresh Parmesan on top, and it was a lovely meal.

I was pleasantly surprised by this dish. It takes some time to chop up all the cauliflower florets, but it really makes a great-tasting dish! It’s a preparation I never would have thought of for this vegetable, but I’m going to keep it in mind now that I see how it really does absorb all the other flavors in the dish. The lemon is a little subtle in the dressing and you need to taste often to get the salt level right, but it’s a great dish and the leftovers make a perfect lunch.

This was simple, clean, tasty, and freshly flavored, a bright light in the gray of February. Happily it is now Meyer
lemon season, but I am sure this would work as well with regular lemons. As a vegetable-loving vegetarian, I try to share dishes with friends to solicit their opinions as well. One friend, when asked to taste it, took a small careful forkful at first, then proceeded to eat substantially more. It has plenty of room for adaptation, too. While the basil and lemon were delicious, my friend suggested the addition of some chipotle to add depth and substance.


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