How to Make Cauliflower Couscous
Couscous is a traditional Moroccan dish made from small grains of semolina. It allows for multiple preparations, in a large part because the flavor itself is relatively bland. What makes it delicious is the other ingredients and flavorings added to it. One of the ingredients we cannot take away with semolina is wheat. For celiacs and people with a gluten intolerance, what is dangerous. Fortunately, there is a way for people to enough a dish with couscous without using wheat. This is the create an approximation using gluten-free ingredients. We do just that with this oneHOWTO easy wheat-free recipe on how to make cauliflower couscous.
To make a cauliflower couscous with vegetables, the first thing we need to do is to transform the cauliflower florets into grain-sized pieces. These pieces are the alternative to couscous. To do this, we first need to cut out the central stem of the cauliflower, as well as any leaves and its base. We then chop the florets into individual pieces.
Once the stems are removed, you have two options:
- Grate the cauliflower by hand.
- Use a food processor.
While breaking the cauliflower up with a food processor is easy, it is not always better. Since we can easily chop the cauliflower too fine with a food processor, grating the cauliflower by hand can help us to get the size we want more easily. When they're done, add a little salt and sprinkle with the lemon juice. Keep them aside until the rest of the ingredients are ready.
Now is the time to chop the vegetables that will accompany the cauliflower. Peel and cut the onion, carrot, zucchini and bell pepper into small chunks. Also chop some parsley leaves and the coriander leaves. Put them all in a separate bowl for when it's time to add them to the cauliflower couscous.
With all the ingredients ready for use, the next step is to cook the cauliflower grains. The best way to do this is steamed (in a pot with a sieve) or in a steamer. Another option is to boil them slightly in a saucepan over the burner, or in the microwave. It is very important that you do it for only a couple of minutes so that the grains are loose but whole, without falling apart.
Once the cauliflower couscous is cooked, drain very well (if you have cooked them in water) and set aside. Put a drizzle of olive oil in a pan and simmer the prepared vegetables (onion, zucchini, pepper and carrot).
While the vegetables are cooking, add the spices to your liking. They should not be missing freshly ground black pepper, curry, ginger powder and cumin. Stir with a wooden spoon so that the vegetables are impregnated with the aroma of spices.
When the vegetables are done, mix with the cauliflower grains. Next, add the rest of the seasonings, incorporating the chopped parsley and coriander. Taste the final result, in case it is necessary to rectify or add more of some spice. Serve and enjoy the cauliflower couscous with vegetables.
You now know how to make cauliflower couscous, but have you tried these other similar recipes?
- How to make quinoa with vegetables
- How to make a basic curry sauce from scratch
- The best gluten-free recipes under 200 calories
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- The cauliflower and vegetable couscous can use the vegetables you prefer (so remove any ingredient you don't like). Eggplant, pumpkin, green pepper, cucumber and much more are also possible ingredients.
- Remember that you can enrich this dish with a personal touch. For example, add some currants to provide a rich nuance of sweetness, some pine nuts or even some legumes such as beans or cooked chickpeas.
- If you like the intense aroma of mint, you can use it instead of parsley and if you want to add a few drops of soy sauce to your couscous, do so, but be careful with compensating with salt.
- When cooking (or steaming) the cauliflower grains, try adding some aromatics and seasonings to the cooking water such as a leek, a stick of celery or some bay leaves. This way the cauliflower will be even tastier.