Cauliflower Couscous

Cauliflower Couscous

Since we don’t eat potatoes or wheat in my house… we often get bored of the same old starches.  I recently discovered this amazing dish on a trip to Salt Lake City.  It is so simple to make!



  • 1 head of fresh cauliflower
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1/8 cup of finely diced yellow onion
  • 2 teaspoons fresh chopped parsley
  • 1 tablespoon fresh lemon juice or white wine
  • 1/4 cup chicken stock (or vegetable stock)
  • 1/4 teaspoon of lemon zest
  • 1/2 teaspoon kosher salt
  • 8 cracks of fresh pepper



  • Chop the cauliflower into florets.  Pulse in food processor in batches until it resembles couscous or bread crumbs.  Don’t over process or your couscous will become mushy.
  • Add olive oil to a saute pan over medium heat.  When hot add onion and saute for 2 minutes
  • Add garlic, cauliflower and saute for 3 minutes
  • Add additional ingredients and saute an additional 5 minutes.
  • Add stock and saute until absorbed
  • Cauliflower should be tender but not mushy.

Makes 4 cups

Takes 15 minutes to make



One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s