You guys, that's cauliflower, not couscous. So cool, no? A head of cauliflower came in our farm box last week so I decided to turn it into this incredibly healthy side. While I love couscous and I like to pretend it's healthy, it's just pasta, but texturally it's fantastic, which is why I love this version of cauliflower. This would be great paired with something with a little gravy, like a vegetable or chicken curry. Alternatively, drizzled with some lemony vinaigrette and some added veggies it would be perfect with some grilled fish. You can really season it how you like, making it more Indian flavored with ground cumin and the like, or with some fresh herbs like basil or parsley. Just pulse some cauliflower in a food processor until the texture resembles couscous, and then toast up in a pan.
1 head cauliflower
olive oil
salt, pepper
1 t paprika
1 clove garlic, pressed
Wash and prepared cauliflower, and cut into manageable pieces. In two batches, pulse in a food processor until crumbly. Heat some olive oil in a medium pan, add garlic, and cauliflower. Sautee and allow to roast for about five minutes or so, adding salt, pepper, and paprika. Just like with couscous, the cauliflower may stick together, so with a fork, fluff up before serving.
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