Recipe By lovelygrl222
Published Jun 8th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 6 servings Calories 118.3

Cauliflower couscous!

Recipe Ingredients

  • 1 head cauliflower, cut into florets
  • ¼ cup butter
  • 1 small sweet onion (such as Vidalia®), diced
  • 1 clove garlic, minced
  • 9 pitted kalamata olives
  • 1 teaspoon dried parsley
  • salt to taste
  • 1 lemon, zested

Cooking Directions

  1. 1 Cut cauliflower into very finely chopped pieces similar to real couscous or rice.
  2. 2 Melt butter in a medium skillet over medium heat. Add onion and garlic; cook and stir until onion has softened, about 2 minutes.
  3. 3 Add cauliflower and cook on medium heat for about 40 minutes. Stir every 5 minutes until entire batch is golden and nutty.
  4. 4 Mix kalamata olives, parsley, salt, and lemon zest into cauliflower.

Nutrition Facts

  • Calories 118.3
  • Carbohydrate 8.2 g
  • Cholesterol 20.3 mg
  • Fat 9.3 g
  • Fiber 3 g
  • Protein 2.4 g
  • Saturated Fat 5.1 g
  • Sodium 176.3 mg
  • Sugar 3.3 g

Chef's Notes

You can add diced/peeled tomatoes cut into small pieces; A food processor or blender can also be used to chop the cauliflower into couscous consistency. Add a little water before processing.


  1. Really enjoyed this recipe! Easy to make and full of flavor. I added chopped kale as an extra boost. The texture was perfect! Add it when you are cooking the onions and garlic in the butter. Seasoned with crushed red pepper flakes.
  2. So yummy and looks pretty too! I had to substitute capers for the olives but otherwise very tasty! I also used dried parsley flakes because fresh parsley is too strong of a flavor for me
  3. I love cauliflower's versatility and for years have been using it in place of rice and mashed potatoes. The best way to "rice" it is with a standard size cheese grater. Just 2-3 TBL of good olive oil in place of butter, fresh parsley and a bit less cooking time worked well for me. This - Read more ...
  4. Not worth the time
  5. We love it! I have made this cauliflower recipe many times in a row and I am not tired of it yet! The only thing I do differently from the original recipe is to use olive oil instead of butter. I add more olive oil as necessary throughout the cooking time. I probably add more - Read more ...
  6. Love this recipe. I substitute half the butter for olive oil and it is still very good.
  7. This is a great side dish next to tofu! the flavors really come through with the amount of time suggested so be patient it will pay off
  8. Don't put this in blender it turns into paste better to chop. I will try this again!
  9. This made a great lunch. I can't say it tasted like couscous but it had a delicious nutty flavor. The brininess of the kalamata olives went really well with it.
  10. Freaky how much this tastes like couscous!. My cooking time was a lot less, so watch this as you are browning.. takes a while to start but once it starts, goes fast.

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