Preparation time: 5 minutes
Total time: 10 minutes
Makes 4 servings (4 to 5 cups)
Riced cauliflower has become a popular grain substitute—however, true rice lovers might find the texture lacking. Recently, while tasting George Brown College culinary team recipes, we sampled a variation that really hit the mark. Samantha Jimenez and Tisha Riman used a more finely blended cauliflower, and the result was magic. Their Cauliflower Couscous has just the right texture to mimic the light fluffiness of couscous without all the processed carbs.
• 1 medium (1-to 1½-pound) cauliflower, cut into large chunks
• 1 teaspoon olive oil
• 1 clove garlic, or more to taste, minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons water
Place the cauliflower in a food processor and pulse until broken down to the texture of couscous.
Heat the olive oil in a large skillet over medium heat. Add the cauliflower, garlic, salt, pepper, and water. Cook, stirring, for 3 to 4 minutes, or until cauliflower is just tender without being mushy.
Serve warm. (See photo insert here.)
Calories: 47
Carbohydrate: 7 g
Protein: 3 g
Fat: 2 g