Mexican Cauliflower “Couscous”

I have to admit, I was pretty apprehensive about trying this recipe.  I honestly wasn’t sure how it would turn out…

I must say, though, that I was pleasantly surprised!  I had no idea I was eating cauliflower!  All of the spices really gave the “couscous” great flavor.  I cooked it a bit longer than the recipe called for, mainly because I still had too much liquid.  In the end, I decided to call it “couscous” instead of rice.  The consistency and appearance just resembled couscous more than rice.  *Bottom line: no matter what you call it, it was a delicious side dish and so diet-friendly!  A definite make-again!

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Start with the chopping…

  • Finely chop 1 onion and 4 cloves of garlic.

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  • Heat some EVOO in a large skillet over medium-high heat.

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  • Add the chopped veggies and cook until tender, about 5 minutes.

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  • Meanwhile, grate 1 head of cauliflower using a cheese grater.  (I quartered the cauliflower first and used the larger holes on the grater.)

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  • Add the cauliflower to the skillet.

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  • Stir to combine.

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  • Season with 2 tablespoons cumin.

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  • Add 2 teaspoons chili powder.

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  • Finish the seasoning with 1 teaspoon garlic salt.

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  • Mix well.

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  • Let cook for about 8 minutes, stirring occasionally.
  • Pour in 2 cups of chicken broth.

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  • Add 1 small can of diced tomatoes with chilies.

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  • Stir well.

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  • Bring to a boil.

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  • Then, reduce the heat to a simmer and cover.

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  • Let simmer for about 50 minutes, until most of the liquid is absorbed.

*Note: After 50 minutes, I still had a decent amount of liquid left.  So, I increased the heat and let cook uncovered for several more minutes.  I also served with a slotted spoon so it wasn’t soupy.

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Enjoy!

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One Year Ago: Greek Quinoa Salad

Two Years Ago: Tomato Couscous Salad & Roasted Pepper & Mozzarella Omelet

Mexican Cauliflower “Couscous” (serves 8)

INGREDIENTS:

  • ¼ cup extra virgin olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 head cauliflower, grated
  • 2 tablespoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 2 cups chicken broth
  • 1 small can diced tomatoes with chilies

DIRECTIONS:

  • Heat the olive oil over medium high heat in a large skillet.
  • Once the oil is hot, add the onion and garlic.
  • Stir and cook for 5 minutes.
  • Add the grated cauliflower, cumin, chili powder, and garlic salt.
  • Stir to combine.
  • Cook for 8 minutes, stirring every now and then.
  • Add the chicken broth and the tomatoes.
  • Stir and bring to a simmer.
  • Reduce the heat, cover, and cook for 50 minutes, until most of the liquid has been absorbed.

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