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)
