Cauliflower “Couscous” | SpiceTribe
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Cauliflower “Couscous”

  • Prep Time Prep: 10 Mins
  • Cook Time Cook: 8 Mins
  • Serves Serves: 4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Cauliflower “Couscous”

Chef notes

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

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Ingredients

  • Prep time Prep time: 10 Mins
  • Cook time Cook time: 8 Mins
  • Total time Total time: 18 Mins
  • Serves Serves: 4
  • 1 Qt (1-2 heads) riced cauliflower (see below)
  • .5 Cup Marrakesh Sitar Moroccan Cooking Base
  • .75 Cup toasted pine nuts
  • .5 Cup currants, soaked in hot water for 15 minutes, water discarded
  • .5 Cup chopped parsley
  • 1 Lemon, zested and juiced
  • Olive oil to coat bottom of pan
  • Kosher salt to taste
Marrakesh Sitar Moroccan Blend

Marrakesh Sitar Moroccan Blend

$10
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Steps

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.

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Things to remember

  • 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
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