That’s why when a friend introduced me to the idea to make a mock couscous out of cauliflower (an idea she got from Chef Eric Ripert), my ears perked up. Cauliflower couscous? Why not? Of course nothing beats true, steamed to perfection, durum wheat couscous. But for those of us avoiding wheat, cauliflower couscous is a tasty and practical solution. Making cauliflower couscous couldn’t be easier. You just grind up fresh cauliflower florets in a food processor until they resemble couscous. Steam the cauliflower in just enough water to coat the bottom of a pan. Then lightly sauté some nuts, fruit, and onions and toss with the “couscous”. It tastes great! And it’s vegan. Consider it for a holiday side if you have guests who are vegetarian or gluten-free. You could use any combination you want of sweet (raisins, craisins, apple, pear), tangy (lemon zest, orange zest), allium (garlic, green onion, shallots), and nutty (almonds, walnuts, pine nuts, pecans).
1 sprig rosemary
1 teaspoon lemon zest
2 tablespoons extra virgin olive oil
1/4 cup whole almonds, coarsely chopped
2 ribs celery, diced
2/3 cup sliced green onion (green part only)
1 large red apple, cored and diced (peel can stay on)
1/2 cup golden raisins
Mix-ins version 2:
1 teaspoon orange zest
1 tablespoon extra virgin olive oil
1/4 cup chopped walnuts
1/2 cup chopped dried, sweetened cranberries (could also use fresh pomegranate arils)
1/2 cup sliced green onions
1 large apple, cored and diced (peel can stay on)
Add the ground cauliflower to the pot, spreading it out in an even layer. Bring to a simmer, then reduce heat to the lowest possible simmer setting. Cover the pan and cook/steam for 5 minutes. Remove from heat. Remove cauliflower to a sheet pan to cool. If using celery, add the celery and continue to cook until the celery is lightly softened, about 2 to 3 minutes. Then add the green onions, raisins or dried cranberries, and diced apple to the pan, and stir to warm through.
