Cauliflower couscous has become a favourite dish of mine since it can be so versatile and compliment any meal as a light grain-free side dish. If you have a food processor, making cauliflower rice is really easy. Simply process the cauliflower until it resembles a fine rice-like or couscous-esque texture.
This cauliflower couscous recipe includes pomegranate seeds and coriander and a tahini-lemon dressing. I have lightly fried the cauliflower couscous in cumin and coriander to spice the cauliflower. The fragrant spices are complimented by the sweetness of the pomegranate seeds and the zesty lemon in the dressing.
Cauliflower Couscous with Pomegranate and Coriander
- 1 large cauliflower
- 200g pomegranate seeds
- 100g fresh coriander
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp coconut oil
- 1 tbsp tahini
- Juice of 1 lemon
- 2 tbsp organic cider vinegar
- 1 tsp tamari (gluten free soy sauce)
First of all, cut off the stalk and outer leaves of the cauliflower. Chop the cauliflower into florets. Wash the florets in a colander and put into a food processor. Depending on the size of your food processor, you may not be able to put all the cauliflower in together and may have to process it in batches. Process the cauliflower until it resembles a fine rice-like or couscous-esque texture.
Transfer the cauliflower couscous to a large frying pan or wok and add the coconut oil, ground cumin and ground coriander. Lightly fry the cauliflower for 15 minutes until it starts to brown. Meanwhile, finely chop the coriander.
When the cauliflower couscous has cooked, transfer into a large serving bowl. Add the chopped coriander and pomegranate seeds and stir until evenly distributed.
To make the dressing, mix the tahini in a bowl with the lemon juice, cider vinegar and tamari. Stir until mixed.
Pour the dressing over the cauliflower salad and stir until mixed.
Serve and enjoy! x