No ImageCauliflower “Couscous”

Did you make it? Rate it!


    Is couscous a carbohydrate?

    • Elise Bauer

      Hello Diana, regular couscous is made from wheat and is indeed full of carbohydrates. This cauliflower “couscous” has no wheat, and is made with cauliflower, so is considered a vegetable, which has carbohydrates, just not as much as wheat.

  2. margaret rivera

    Tried it , it came out delicious!!! Thanks :) served it with grilled salmon.

  3. Mish

    Just made this with version two (cranberry and orange zest) and it’s delicious!!

  4. Lynette

    I was a guest at my in-laws for Thanksgiving yesterday. They’d asked me to bring “a vegetable.” I made your cauliflower couscous and it won rave reviews. I made a hybrid version — basically version 1 with orange zest instead of lemon. This really is the perfect Thanksgiving side dish. It is light, and the flavors complement instead of compete with all of the other traditional Turkey Day trimmings. The fact that it can be served warm or at room temperature makes it easy to work into your plans. We loved it! Thanks, Elise.

  5. Jacob

    Hi Elise,
    Looks delicious!
    Would the recipe work with frozen caluflower?


    • Kim

      I’ve used frozen cauliflower and it works perfectly. Adjust your cooking time down a bit though

  6. Kate

    You’ve made a cauliflower lover out of me! I love couscous but do try to keep my grains to a minimum, so I was willing to try this.

    I sauteed the cauliflower in olive oil instead of steaming it and added a little curry powder to my mix – yum! Thank you!

  7. Deb

    Made this over the weekend, IT IS GREAT! Simple too!!

  8. Osiaq

    Oh my husband loves it! Thank you!

  9. Tonya

    I make this with parsnips and it’s great! Cauliflower is next on my list.

  10. Nina

    I’m going to try this with orange cauliflower, which will look even more couscous-esque.

  11. Susan

    What a perfect idea! I’ve never been crazy about cauliflower because first of all, it doesn’t have much flavor, if any. It also has such a grainy texture and it overcooks so quickly that it just falls apart. This recipe takes advantage of all of those traits. Can’t wait to try this!