Apr 15, 2021
The first time I tried this delicious cauliflower “couscous” was at Ki-Ra’s and I could not wait to learn how to make it. Light, healthful, and satisfying, it is a wonderfully versatile recipe that can be a base for so many creations. I was delighted to learn how easy it is to make—simply pulse cauliflower florets in a food processor until they resemble couscous.
Eaten raw, the grains are tender and crunchy, and can be tossed into a salad. Cooking the “couscous” makes the cauliflower more tender and rice-like, which is how Kyra served it—as a side dish to accompany a spicy vegetable curry.
So many of my friends are vegan and gluten free, and in my own home we are eating a mostly plant-based diet these days, so I was thrilled to learn how to make this easy dish of fragrant herbs and fresh cauliflower. I was especially excited to discover that renowned chef Eric Rippert, adds market vegetables and an argan oil vinaigrette to create his version, a rich tasting, vegetarian “couscous.”
The combinations are endless, so have fun and make this recipe your own by adding your favorite culinary herbs, artisan oils, and vegetables.
Yield: Serves 6 (side dish)
¼ cup olive oil, plus two tablespoons
1 medium head cauliflower
¼ cup chopped fresh parsley
½ cup chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons chopped celery leaf
Fine sea salt
Freshly ground black pepper
Separate each of the cauliflower florets and place the them in a food processor, pulse until the cauliflower resembles couscous.
In a wok or a large skillet, heat ¼ cup of olive oil over medium-high heat. Transfer the cauliflower “couscous” to the skillet and cook, stirring occasionally, until cooked through-about 5 minutes.
Lower the heat to medium and add the parsley, mint, cilantro, and celery leaf, plus 2 tablespoons of olive oil. Stir to combine. Season with salt and pepper to taste, and remove from the heat.
Serve warm or room temperature.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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