Cauliflower Rice or Couscous

A healthy substitute for simple carbs.

Servings: 4

1 Head Cauliflower

1 Tablespoon Olive Oil or Butter

Salt & Pepper, to taste

Cut the head of 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.
Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4 full; if necessary, process in two batches.
Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish.
Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Sauté for 5 to 8 minutes, until the couscous is as tender as you like.
Use or serve immediately under a saucey dish like Kennedy’s Favorite Chicken, or refrigerate the couscous for up to a week.

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