Cauliflower Couscous

This is not a substitute for couscous but refers more to the texture and size of the cauliflower pieces. Barb L.

Serves: 4-6


1 cloves garlic, roughly chopped

1 medium head of cauliflower, cut into florets

2 Tbsp Flying Olive Butter or mild-mediium Extra Virgin Oil of Choice (I’ve used Garlic before but felt it was too strong)

Salt and pepper to taste

Herbs of Choice, minced, optional


In a food processor, add the garlic clove and pulse until minced well. Add the cauliflower florets and process until they’re the consistency of couscous.

Add the Flying Olive Extra Virgin Olive Oil to a pan and heat on medium until it shimmers. Add the cauliflower/garlic and sauté until just tender, about 2-4 minutes. Season with salt and pepper and serve with, if desired, a sprinkling of your favorite herbs.

Submitted by Barb L.