A gluten-free version of the famous Lebanese tabbouleh: Cauliflower Couscous. An extraordinary way to add in more veggies into your diet and spice them up in a delicious way.
My man is currently 100% committed to his health and fitness. He is exercising a lot and eating a high-protein and low-carb diet with loooooaaaads of vegetables. Basically, mostly Paleo Recipes.
After weeks and weeks of eating mostly raw tomatoes, cucumbers and carrots as veggies he kind of got bored though. Something new had to get into the fridge. Something exciting.
To reduce grain intake and increase vegetable consumption the best way is to prepare a vegetable version of your favorite grain. Such as for example Cauliflower Couscous!
Cauliflower has proven itself to be the most versatile vegetable ever for this I feel. Just scroll through Pinterest and you’ll be amazed how many things can be replaced by cauliflower. Cauliflower “rice”, cauliflower crust “pizza” and now even cauliflower “couscous”, which is essentially the same as the “rice” ;)
How to “rice” cauliflower for couscous
There are several ways you can rice cauliflower:
- grate with a cheese grater <- a bit tedious and messy but requires no fancy equipment.
- process in a food processor <- much faster, leaves big chunks sometimes, requires special equipment
- grate in a food processor with special attachment <- fastest, most efficient way, requires special equipment.
Yes, you guessed right. No. 3 is MY way of ricing cauliflower.
By the way, this is the exact same way I “rice” it for Cauliflower Fried Rice as well. A food processor is a real life saver, let me tell you!
What is Cauliflower Couscous?
For ME, Cauliflower Couscous is a couscous dish, such as Tabbouleh but made with cauliflower as a replacement of couscous. It’s not couscous with cauliflower. It’s cauliflower instead of couscous.
I have a Quinoa Tabbouleh on the blog as well (ummm, excuse the terrible photography, I’ve still got to update those pictures to something more, well “now”). In that recipe I replace the couscous with quinoa for a nice twist.
- 2 Tbsp olive oil
- 1 large head cauliflower
- 15-20 grape tomatoes
- 1/2 large cucumber
- 1 cup flat parsley leaves
- 1/3 cup min leaves
- 1 lemon (about 3 Tbsp lemon juice)
- Break up cauliflower into medium-sized florets, wash, drain and grate.
- Preheat a large pan over medium heat.
- Wash, deseed and dice cucumber. Wash and dice grape tomatoes.
- Wash, destalk and chop parsley and mint.
- Add olive oil to preheated pan and then fry cauliflower rice in it for 3-6 minutes until desired softness.
- Add all ingredients to a big bowl, squeeze lemon juice on top, season with salt and pepper and give it a quick stir to combine.