Recipe: Moroccan Cauliflower “Couscous”

Moroccan Cauliflower “Couscous”
servings: about 4

Moroccan Cauliflower Couscous

Moroccan cauliflower couscous: a delicious, healthy, low starch and grain free alternative to traditional couscous.

1 medium head of cauliflower, chopped into 1-inch pieces
2-3 Tbsp of grass fed butter
1/2 to 3/4 tsp turmeric
1/2 to 3/4 tsp  cumin
about 1/2 tsp paprika
1/4 to 1/2 tsp cinnamon
salt to taste
2-4 Tbsp dried currants, sugar free, organic

Pulse cauliflower in food processor until it is about the size of couscous (this may need to be done in batches).

In a large skillet, melt butter over medium heat.  Add cauliflower and spices, sauté for about 8-10 minutes.  Once cauliflower has reached the desired consistency, stir in currants.

Note: You can adjust the amount of spice to your palate.  Additionally, you can add ground cardamom, ground cloves, dry ginger, allspice and cayenne pepper if you like even more spice.

Recommended pairing: Moroccan slow cooked free range lamb with root vegetables

Moroccan Cauliflower Couscous with slow cooked, free range lamb, acorn squash and purple potatoes.

Moroccan cauliflower couscous with slow cooked, free range lamb, acorn squash and purple potatoes.

Posted on Monday, February 1st, 2016 at 5:15 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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