Here's a great way to lighten up weeknight meals or just add some variety to your plate. I love the idea of crunchy nibs of cauliflower as a backdrop for a rich stew or some grilled seafood. Have you ever tried this?
Check out the step-by-step tutorial:
There are a few ways to cut a big head of cauliflower down to couscous size. You can go at it with a chef's knife until the cauliflower is chopped to tiny bits or you can pulse the florets in a food processor to break them down. You can also grate the cauliflower spears on the big holes of a cheese grater.
Once you've achieved couscous dimensions, try giving the nibbles a quick sauté with olive oil or butter to warm them up and add some fresh herbs or spices to give the couscous flavor. This couscous is also great served raw just as it is. Extra-crunchy!
Here are a few recipes to put on your bucket list:
• Cualiflower "Couscous" with Goat Cheese from Stone Soup
• Caulifower "Couscous" with Basil-Lemon Sauce from Leite's Culinaria
• Pan Roasted Snapper with Summer Couscous from Roost
• Paleo Cauliflower "Dirty Rice" from Tasty Kitchen
• Raw Cauliflower Couscous with Curry Vinaigrette, Apples, Grapes, and Herbs from The First Mess
Any other recommendations for cauliflower couscous?
(Image credits: Emma Christensen)