Cauliflower "Couscous"

Cauliflower replaces traditional wheat couscous in this quick and easy side dish recipe flavored with cumin, coriander, and dried rose buds.

• Preparation Time: 20 mins
• Cooking Time: 9 mins
• Total Time: 29 mins
• Calories: 100 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• ½ teaspoon red pepper flakes
• ½ teaspoon coriander seeds
• 1 small yellow onion, diced
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon ground paprika
• 1 head cauliflower, broken into florets
• 2 tablespoons chopped cilantro leaves
• 2 dried rose buds

Recipe Instructions

Step 1

Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.

Step 2

Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.

Step 3

Place cauliflower in a food processor; pulse into grains the size of rice.

Step 4

Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.

Step 5

Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.