Cauliflower "couscous" Recipe

Name: Cauliflower "couscous"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 tablespoon light olive oil; 1 teaspoon cumin seed; 1 teaspoon black mustard seeds; 1 teaspoon ground turmeric; 1 onion (diced); 1 garlic clove (smashed); 4 ounces water; 1 medium cauliflower; 4 pieces sun-dried tomatoes packed in oil; 1 sweet red pepper (diced); ½ cup toasted pine nuts

Servings: persons

1 tablespoon light olive oil
1 teaspoon cumin seed
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1 onion (diced)
1 garlic clove (smashed)
4 ounces water
1 medium cauliflower
4 pieces sun-dried tomatoes packed in oil
1 sweet red pepper (diced)
½ cup toasted pine nuts

1
Heat the oil in a large skillet.
2
Add the spices and gently heat until the mustard seeds pop.
3
Add the onion and garlic and let them soften.
4
While the onion is warming, blitz the cauliflower and sun-dried tomatoes in a food processer until it looks like couscous crumbs.
5
Add the cauliflower, tomato, and diced pepper to the onion.
6
Add the water and stir to combine all the ingredients.
7
Cover and allow to steam until tender -- 5 minutes or so.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon light olive oil, 1 teaspoon cumin seed, 1 teaspoon black mustard seeds, 1 teaspoon ground turmeric, and more.

Yes, Cauliflower "couscous" falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower "couscous"

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