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Cauliflower Cous Cous

-1 head Cauliflower,
-5oz Walnuts
-3oz Raisins
-Minced Parsley
-Pinch of cumin,
-Sea Salt
-Fresh ground pepper
-Clove or 2 fresh Garlic
-Mulberry Street Lemon
-Extra Virgin Olive Oil

-Place raisins in a bowl with warm water over them. Let sit for 15min. Drain & discard water. Heat Skillet medium to medium low, add walnuts & toast for about 8min, until lightly golden & gently charred. Stir frequently so the walnuts don’t burn. Let the walnut cool, then crush ½ of them. Break the cauliflower into florets with very little of the stem. Chop into smaller pieces before transferring small amounts to the food processor. Pulse until it resembles couscous (DON’T OVER PROCESS!). In a large saute pan, drizzle the Lemon Olive Oil on medium. Add the cauliflower couscous to the pan & cook approx. 7min, stirring frequently. Remove from the heat & let cool. Add the raisins, walnuts, cumin, parsley, garlic & lemon zest (if desired). Season with sea salt & fresh ground pepper and extra Olive Oil (of course to taste). Let the couscous sit for 15min to allow the flavors to mingle. If you can’t wait, oh well!! Enjoy!!
Cauliflower Cous Cous

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