Mediterranean Cauliflower Couscous
This is my version of the popular cauliflower rice, that to me is more of a couscous. I like mediterranean flavors that remind me of my origins, of my grandmother, of family, and of small, beautiful things in life. Enjoy! It's healthy, delicious, and very easy to make.
Servings Prep Time
4people 1- 1 1/2hour
Cook Time
20-25minutes
Servings Prep Time
4people 1- 1 1/2hour
Cook Time
20-25minutes
Ingredients
Instructions
  1. Rinse the cauliflower head, and cut all the florets. Dry with a clean kitchen towel making sure you have removed as much stem as possible.
  2. Break up the florets in your food processor, and pulse until they look like grains of couscous; set aside.
  3. Finely mince parsley, thyme, mint, basil, and chives, then set aside.
  4. In a skillet, heat 3-4 tablespoons of extra-virgin olive oil and sauté leeks and garlic for about 3-4 minutes.
  5. Add the cauliflower mix and cook gently for approximately 10 minutes, frequently stirring to prevent from sticking.
  6. After 10 minutes, remove garlic and add the aromatic mix, salt, freshly ground white peppercorns, and another tablespoon of olive oil, if needed. Cook until the cauliflower is fully cooked (approximately another 10 minutes). Adjust salt and pepper, grate some lemon zest and pecorino cheese, and serve warm.
Recipe Notes

Feel free to personalize this dish with your favorite herbs and cheese. I love how pecorino goes with parsley and mint. But if you find another combination, please do share on the website!