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Cauliflower "Couscous"
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Prep Time:
20 minutes
Cook Time:
9 minutes
Total Time:
34 minutes
Flavorful cauliflower couscous with cumin, coriander, and dried rose buds - a quick and easy side dish swap!
Ingredients:
  • 0.5 teaspoon coriander seeds
  • 2 dried rose buds
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon ground paprika
  • 1 head cauliflower, broken into florets
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 tablespoons chopped cilantro leaves
  • 2 teaspoons extra-virgin olive oil
Instructions:
  • Heat a large skillet over medium heat. Toast the cumin seeds and coriander seeds, stirring occasionally, until fragrant and slightly browned, about 1 minute.
  • Combine cumin seeds and coriander seeds in a mortar and crush with a pestle until powdered. Add rose buds and continue crushing until everything is well blended. Stir in red pepper flakes and paprika using a spoon.
  • Pulse cauliflower in a food processor until it resembles the size of rice grains.
  • Heat 1 tablespoon of oil in a skillet over medium heat until shimmering. Cook and stir the onion until translucent, about 5 minutes. Add the riced cauliflower and cook until warmed through, about 3 minutes. Sprinkle the cumin mixture evenly over the cauliflower and stir well. Remove from heat, cover, and let the "couscous" steam for 5 minutes before serving.
  • Garnish couscous with fresh cilantro, fluff gently with a fork, and finish with a drizzle of extra-virgin olive oil.

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