Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Moroccan Cauliflower "Couscous" made with riced cauliflower, dried apricots, toasted almonds and fragrant Moroccan spices, tossed with fresh parsley, mint and a lemon honey drizzle.   Gluten-free, healthy and vibrantly flavorful! Vegan-adaptable. #cauliflower #cauliflowerrice #couscous

Moroccan Cauliflower Couscous

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 5 cups
  • Category: side, vegetable
  • Method: stovetop
  • Cuisine: Moroccan
  • Diet: Vegan

Description

Grain-free Moroccan cauliflower couscous is gluten-free, healthy and vibrantly flavorful! Cauliflower stands in for couscous here with dried apricots, toasted almonds and Moroccan spices, tossed with fresh parsley, mint and a lemon honey drizzle.  Vegan-adaptable.


Ingredients

  • 1 head cauliflower, about 1 1/4 pounds or 5 cups riced
  • 3 tablespoons olive oil, divided
  • 1 shallot, diced
  • 1/2 teaspoon cumin seeds
  • 1  teaspoon salt
  • 1 red bell pepper, diced
  • 1/2 cup dried apricots, diced
  • juice and zest of a lemon
  • 23 tablespoons apple cider vinegar
  • 2 tablespoons honey (or brown rice syrup, maple syrup, yacon root syrup)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/4 cup fresh mint, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup almonds, toasted (slivered, sliced or whole chopped)

Instructions

  1. Cut cauliflower roughly into one-inch chunks.  Put half into the processor and pulse until a snowy texture forms.  About 1 minute.  Repeat with the remaining cauliflower.
  2. In a large pan put a tablespoon of olive oilcumin seeds and shallots, sautéing 5 minutes or so over medium heat to toast the seeds and soften the shallots.
  3. Add cauliflower and salt, stirring over medium-low heat for about 7 minutes.  Stir to fully heat all of the cauliflower.   You aren’t browning the cauliflower but just heating it thoroughly and allowing it to soften.
  4. Add red bell pepper and dried apricots.  Remove from heat. Let cool for about 20 minutes.
  5. Whisk together lemon juice and zest, apple cider vinegar (start with 2 tablespoons adding more if needed), honey, cinnamon, coriander and smoked paprika.  Pour over cauliflower along with parsley and mint.  Toss all together.  Top with toasted nuts.

Notes

Optional additions: chickpeas, feta, a pinch of cayenne

Add more veggies!  Diced carrots, zucchini, green bell pepper.

Nutrition

  • Serving Size: 1 cup

Keywords: cauliflower rice, moroccan cauliflower rice, cauliflower couscous, moroccan cauliflower couscous, gluten-free couscous

 NEVER MISS A RECIPE!  SUBSCRIBE AND GET THE *FREE* 🌱 PLANT-BASED GUIDE