Cauliflower Rice Couscous

Cauliflower Couscous

Use organic ingredients whenever possible.

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1 head cauliflower

1 Tbsp extra virgin olive oil

Salt, optional


  • Cut the head of cauliflower into quarters, then trim out inner core from each quarter. Break apart the cauliflower into large florets with your hands.
  • Transfer the cauliflower to a food processor. Don’t fill the food processor more than 3/4.
  • Process cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules.
  • Warm a Tbsp extra virgin olive oil in a large skillet over medium heat.
  • Stir in couscous and sprinkle with a little salt (optional).
  • Cover skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like.

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Cauliflower Rice Couscous