How To Make Cauliflower Couscous



The recipe comes from L.A.-based chef Ben Ford, and author of Taming the Feast. Ford rough-chops cauliflower and then pulses the vegetable in a food processor until it resembles the texture of couscous, a tiny pearled pasta. Mixed with spices, herbs, and jalapenos, the “couscous” tastes hearty, fresh, and spicy all at once. Plus, this version contains 30 fewer carbs per cup serving when compared to the same amount of pasta couscous.

Don’t have a food processor? Just keep chopping the shaved florets until they’re small enough to pass for the pasta. At the very least, you’ll sneak in an arms workout.

Makes 4-6 Servings.

How To Make Cauliflower Couscous

Ingredients

Ingredients

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  • Cauliflower Couscous
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How To Make Cauliflower Couscous

Directions

Directions

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