'Tis the season for cauliflower! If you go to the Farmer's market now, you'll probably find many farms with lots of cauliflower, colored cauliflower, and even Romanesco. I've been on a Mediterranean/Spanish/Moroccan/Israeli kick lately. A couple weeks ago I made a baked chicken dish with lemon, capers, and olives and had it with some couscous (the real deal). After my first serving, I figured I could do with out the couscous and sub it for the healthier and gluten free cauliflower mock version of it. I try to cook with ingredients in season as much as possible, so with cauliflower fresh and in abundance, I figured it would be a great time to take a stab at our version of the Paleo "Couscous." I want to say it has a Mediterranean flair to it, but I don't know the cuisine well enough to claim that. Regardless, it's still pretty freaking good.
I love colored cauliflower. My favorite is actually Romanesco (the half cauliflower, half broccoli veggie), but I bough the purple cauliflower before I saw the Romanesco, so purple cauliflower it is! This recipe is great with any type of cauliflower you have!
I love colored cauliflower. My favorite is actually Romanesco (the half cauliflower, half broccoli veggie), but I bough the purple cauliflower before I saw the Romanesco, so purple cauliflower it is! This recipe is great with any type of cauliflower you have!
Ingredients:
- 1 small Head of Cauliflower (I used purple cauliflower since they had them at the farmer's market)
- 1 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/4 cup Water
- 1/4 cup Slivered Almonds, toasted
- 1 small Shallot, finely chopped
- 2 Green Bell Peppers, chopped, seeds removed
- Sea Salt (to taste)
- Extra Virgin Olive Oil
Instructions:
- Gather all ingredients. Preheat the oven to 400F (to toast the almonds). Chop the two green bell peppers and remove the seeds. Cut the cauliflower into manageable pieces. Using a food processor, pulse the cauliflower down to small bits (like the size of couscous). Be careful not to over pulse. Otherwise it will turn into cauliflower mash.
2. Cauliflower pulsed down to couscous consistency. - In a baking pan, spread the 1/4 cup of slivered almonds out. When the oven is hot, toast the almonds until brown (~10-15 minutes). Stir halfway. Remove from oven when done, and let it cool.
3. Toasted slivered almonds fresh out of the oven. - Heat some olive oil (about 2 Tbsp) in a small sauce pan over medium high heat. When hot, put the pulsed cauliflower in it and season with 1 Tsp of Onion Powder and 1/2 Tsp of Garlic Powder. Cook for a few minutes until cauliflower is coated w/ olive oil. Put in 1/4 cup of water Then turn the heat off and cover. The goal here is to soften the cauliflower.
4. Before5. after: softened
- In a large fry pan, heat some olive oil over medium high heat. When the oil is hot, toss in finely chopped shallot and cook for a few minutes. Then add the chopped green bell pepper and cook until the bell peppers are cooked but still crunchy.
6. cooking the bell pepper and shallots - Add the cooked cauliflower into the large pan and cook for another 5 minutes or so, stirring and mixing.
7. cooking the bell pepper and shallots - Turn the heat off. Add the toasted slivered almonds and mix. Serve and enjoy! I had it with my Baked Lemon Chicken w/ Olives and Capers (recipe to come next week).
8. Paleo "Couscous"
9. Baked Chicken w/ Olives and Capers w/ Paleo "Couscous"... so good!
This Paleo "Couscous" was pretty damn amazing, especially with my Baked Lemon Chicken w/ Olives and Capers dish. I actually prefer the cauliflower sub over the real couscous made with the same ingredients. Hope you like it as much as we did!
Related Recipes: Baked Chicken w/ Olives and Capers
Other Cauliflower Recipes: Cauliflower Fried "Rice" | Indian-style Cauliflower "Rice"