Katie
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!
Start with the chopping…
- Finely chop 1 onion and 4 cloves of garlic.
- Heat some EVOO in a large skillet over medium-high heat.
- Add the chopped veggies and cook until tender, about 5 minutes.
- Meanwhile, grate 1 head of cauliflower using a cheese grater. (I quartered the cauliflower first and used the larger holes on the grater.)
- Add the cauliflower to the skillet.
- Stir to combine.
- Season with 2 tablespoons cumin.
- Add 2 teaspoons chili powder.
- Finish the seasoning with 1 teaspoon garlic salt.
- Mix well.
- Let cook for about 8 minutes, stirring occasionally.
- Pour in 2 cups of chicken broth.
- Add 1 small can of diced tomatoes with chilies.
- Stir well.
- Bring to a boil.
- Then, reduce the heat to a simmer and cover.
- 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.
Enjoy!
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.
