Moroccan Cauliflower Couscous


We’re always trying to reduce our carbs and increase our veggies. This works well as a side dish or as a base for another dish such as chicken, shrimp, fish. Barb L.

Serves: 4


1 medium head cauliflower, broken into florets

1 small shallot, roughly chopped

1 medium carrot, roughly chopped

1 clove garlic, quartered

A handful of fresh cilantro

1 Tbsp chopped Italian parsley, more for garnish, if desired

¾ tsp cumin

¼ tsp cinnamon

Salt and pepper to taste

2-4 Tbsp Golden raisins

2 Tbsp Flying Olive Extra Virgin Olive Oil of Choice. Suggestions: Garlic, Chipotle, Harissa, or a Combination of Choice

2-4 Tbsp shelled pistachios


Add ½ the cauliflower florets to a food processor. Covering the hole with a clean towel, process the cauliflower into rice-sized pieces. Add the remaining cauliflower, shallot, carrot, garlic, cilantro, and parsley and continue to process until in small even pieces. Scrape down the sides as necessary.

Remove the cauliflower mixture to a large bowl and add the cumin, cinnamon, salt, pepper, and raisins. Stir to mix well.

Add your choice of Flying Olive EVOO to a large skillet. When the oil begins to shimmer, add the cauliflower mixture. Sauté about 3-5 minutes until the mixture is just cooked through. Serve with chopped and the pistachios.

Submitted by Barb L.