Cauliflower "Couscous"

Cauliflower “Couscous”

Chef Notes

Ingredients

Steps

Cauliflower “Couscous”

Cauliflower “couscous” is a low carb alternative to wheat based couscous and pairs perfectly with Spice Tribe’s Moroccan Chicken Tagine.

$10

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Step 1 -

Heat pan over medium high; add oil when hot.

Step 2 -

Add Marrakesh Sitar Moroccan Cooking Base and cook for 3 minutes until fragrant.

Step 3 -

Stir in cauliflower and cook for 5-8 minutes.

Step 4 -

Turn off heat and stir in pine nuts, currants, parsley, lemon zest and juice.

Step 5 -

Season with salt to taste.

Step 6 -

Serve with Moroccan Chicken Tagine.

Cauliflower is a versatile alternative to high carbohydrate rice and couscous (made from wheat)
To toast pine nuts, place on cookie sheet in a 325F oven for about 5-7 minutes. Watch closely as they have a high oil content and will burn easily
To “rice” cauliflower, wash and remove the stems from the cauliflower. Cut into smaller 1-2″ florets and pulse in a blender or food processor until it breaks down into rice sized grains