Spice Merchant Cauliflower Couscous Recipe

Name: Spice Merchant Cauliflower Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cauliflower (about 1 1/2 pound of cauliflower florets); 5 ounces raw cashewnuts; 3 ounces sultanas (gold raisins); 5 tablespoons olive oil; 4 tablespoons lemon juice; 2 tablespoons minced parsley; 1/2 teaspoon za'atar; 1/2 teaspoon cumin; 1 garlic clove, crushed; 1/4 teaspoon finely shredded lemon zest; Salt and freshly ground pepper

Servings: persons

1 large cauliflower (about 1 1/2 pound of cauliflower florets)
5 ounces raw cashewnuts
3 ounces sultanas (gold raisins)
5 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons minced parsley
1/2 teaspoon za'atar
1/2 teaspoon cumin
1 garlic clove, crushed
1/4 teaspoon finely shredded lemon zest
Salt and freshly ground pepper

1
Place the sultanas in a bowl and pour warm water over them. Leave the sultanas for about 15 minutes, until plump. Drain and discard the water.
2
Heat a cast iron skillet over medium heat. Reduce the heat to medium low, add the cashewnuts and toast them for about 8 minutes, until lightly golden and gently charred. Stir frequently to make sure that cashewnuts do not burn. Let the cashewnuts cool. Cut the half of the cashewnuts into smaller pieces (or simply crush them with your hands).
3
Break the cauliflower into florets, making sure to leave behind as much of the stem as possible. Chop the florets into smaller pieces. Transfer the cauliflower into food processor in batches, and pulse until the pieces are finely chopped and resemble couscous. Be careful not to over-process.
4
In a large saute pan, heat three tablespoons of olive oil over medium heat. Add the cauliflower couscous to the pan and cook for about 7 minutes, stirring frequently.
5
Remove the couscous from the heat and let it cool. Add the sultanas, cashewnuts, za'atar, cumin, parsley, garlic, lemon zest, lemon juice, and the remaining two tablespoons of olive oil. Season with salt and pepper.
6
Leave the couscous for about 15 minutes for the flavors to combine. Serve at room temperature.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 large cauliflower (about 1 1/2 pound of cauliflower florets), 5 ounces raw cashewnuts, 3 ounces sultanas (gold raisins), 5 tablespoons olive oil, and more.

Yes, Spice Merchant 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.

That's it — enjoy your meal!

Spice Merchant Cauliflower Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions