Cauliflower Couscous

Serves 8
Time 15 min
Cauliflower Couscous

This simple technique transforms a head of cauliflower into a bowl of veggie "couscous" or cauliflower rice. Freeze the cauliflower raw or cook immediately and use in a healthy side dish. Try adding caramelized onions or a pinch of chile powder.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    1 largehead cauliflower, chopped into small florets

Exclusively for Prime members in select ZIP codes.

Method

Working in 2 batches, pulse cauliflower in a food processor until finely chopped but not puréed. (If desired, transfer cauliflower to freezer-safe resealable plastic bags at this point and freeze for up to 3 months.)


Heat a large saucepan over medium-high heat until hot. 


Put 3 cups of the cauliflower couscous in the pan and cook, stirring frequently, until tender, about 5 minutes. (Cauliflower will stick to the pan slightly and begin to brown.) 


Stir in 3 tablespoons water and remove from heat, stirring until water evaporates. Repeat with remaining cauliflower.

Nutritional Info

Serving Size

about 3/4 cup

Calories

25

Total Fat

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

30mg

Total Carbohydrate

5g

Dietary Fiber

2g

Total Sugars

2g

Protein

2g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.