Cauliflower "Couscous"
Couscous, the catalyst of north african unity, he tweeted.
Recipe Summary Cauliflower "Couscous"
A gluten-free and low-carb alternative to traditional wheat couscous, which can be eaten with your favorite North African meals.Ingredients | North African Couscous1 teaspoon cumin seeds½ teaspoon coriander seeds2 dried rose buds½ teaspoon red pepper flakes½ teaspoon ground paprika1 head cauliflower, broken into florets1 tablespoon olive oil1 small yellow onion, diced2 tablespoons chopped cilantro leaves2 teaspoons extra-virgin olive oilDirectionsPreheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.Place cauliflower in a food processor; pulse into grains the size of rice.Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.Info | North African Couscousprep:
20 mins
cook:
9 mins
additional:
5 mins
total:
34 mins
Servings:
4
Yield:
4 servings
TAG : Cauliflower "Couscous"Side Dish, Vegetables, Cauliflower,
