coconut cauliflower “couscous”

Posted by on Feb 18, 2018 in tasteovers by jackie | 2 comments

Coconut Caulilfower Couscous

This is one of my favorite side dishes of the moment! The cauliflower acts as couscous. That pretty much makes it an ideal side even for folks trying to keep carbs in check or following the oddest of diets! But it definitely doesn’t have “diet food” taste. It’s loaded with deliciousness and veggie goodness. And it’s so easy to make as I’ve streamlined the cooking process. Enjoy it as your go-to side on Meatless Monday … or any other day of the week. Transform it into a meal by serving it as a bed for a vegetarian stir-fry or kebabs, alongside a veggie burger, or as part of a Buddha bowl. Hope you try it soon!

coconut cauliflower “couscous”

Coconut Caulilfower Couscous

Yield: 4 servings

Serving size: 1 cup

 

INGREDIENTS

  • 1 medium-large head cauliflower, separated into large florets
  • 2 tablespoons virgin coconut oil or avocado oil
  • 1/4 cup organic coconut milk
  • 3 scallions, green and white parts, minced
  • 3/4 teaspoon fresh grated turmeric root
  • 3/4 teaspoon sea salt
  • 1/2 small red hot chili pepper, thinly sliced (optional)
  • 1/4 cup fresh cilantro leaves or microgreens (optional)

 

DIRECTIONS

  1. In two batches, pulse the cauliflower florets in a food processor until the size of couscous.* (Makes 7 to 8 cups uncooked riced cauliflower.)
  2. Add the coconut oil, coconut milk, scallions, turmeric, and salt to an extra-large cast iron skillet or a wok and heat over medium-high. Add the riced cauliflower and cook while stirring until golden brown, about 12 minutes.
  3. Adjust seasoning, garnish with hot pepper and cilantro (if using), and serve.

 

Per serving: 140 calories, 10g total fat, 9g saturated fat, 0g trans fat, 0mg cholesterol, 490mg sodium, 10g total carbohydrate, 4g dietary fiber, 4g total sugars includes 0g added sugars, 4g protein

*For extra caramelization during cooking, transfer rice cauliflower to a clean kitchen towel and squeeze well to remove excess moisture before cooking.

 

The “Before” Version

compare to coconut couscous

Per serving: 450 calories, 27g total fat, 23g saturated fat, 0g trans fat, 10mg cholesterol, 45g total carbohydrate, 3g dietary fiber, 0g total sugars includes 0g added sugars, 9g protein

 

Tasteover Tips

  • Swap riced cauliflower in place of couscous to boost your veggie quotient
  • Add freshly grated turmeric root for earthy flair and a rich golden color
  • Aim for some caramelization (brownness) to punch up flavor

Coconut Caulilfower Couscous

2 Comments

  1. What a great idea. I bought frozen riced cauliflower for pizza crust but have yet to make it passable. This is a nice alternative

    • Thanks, Tony! I hope you try it–and find it to be (more than) passable! :) Jackie

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