Easy Eats : Cuisine Type : American : Cauliflower Rice or Couscous

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Easy Eats > Cuisine Type : American > Cauliflower Rice or Couscous

Cauliflower Rice or Couscous


Sneak more vegetables into your day. It can replace couscous or rice in any dish, hot or cold, side dish or otherwise.

SERVES: 6
PREP TIME: 10 Minutes
COOK TIME: 5 Minutes

Ingredients

1 head cauliflower
1 Tablespoon olive oil
Salt, optional

Directions

	Step 1:: Cut the cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.

	Step 2:: Transfer the cauliflower to a food processor. Fill the food processor 3/4 full; process in two batches if necessary.

	Step 3:: Process the cauliflower in 1-second pulses until has completely broken down into couscous-side granules. (Alternatively, grate the florets on the large holes of a box grater.)

	Step 4:: Pull out and set aside any large pieces of cauliflower. Transfer the cauliflower couscous to another container and re-process any large pieces.

	Step 5:: Serving cauliflower couscous: Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side-dish.

	Step 6:: Cooking cauliflower couscous: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like. Serve immediately, or refrigerate the couscous for up to 1 week.