The texture is the same as couscous, its flavor goes well with everything - meats, fish, veggies...you name it -and it has the same amount of calories as vegetables. A dream? No, it's cauliflower couscous and we are totally nuts about it.
This recipe has been a hit in the blogosphere recently because it suits any lifestyle. Whether you are all about eating raw, vegan, gluten free, vegetarian or paleo, this twist on couscous is a winner. Not only will you enjoy a low-carb treat but the low calories will make up for any sins you may have committed during the day (yeah, we're talking about that chocolate you sneaked after lunch!).
What's even more amazing is that making cauliflower couscous doesn't require any fancy tools or equipment.
HOW TO MAKE CAULIFLOWER COUSCOUS
Take a head of cauliflower and cut it into quarters. Cut around the tough steam to release all of the florets. Discard the stem and put the cauliflower in the food processor. Pulse until it turns into the consistency of breadcrumbs.
If you don't have a food processor you can grate the cauliflower by hand. Just make sure to cut it into larger chunks to facilitate the grating process.
Your raw cauliflower couscous is now ready for consumption. Don't feel like cooking? Make a colorful salad by add some chopped veggies, dried fruit, a drizzle of olive oil and a squeeze of lemon.
Immagine: Fresh Tart
HOW TO COOK IT
If raw cauliflower couscous doesn't sound too appealing toss it in a frying pan with a bit of oil and sauté until golden. The process takes about five minutes. Putting a meal together really doesn't get any easier than this.
This video from Get The Dish shows you how to prepare ''rice'' from cauliflower:
If stored in an airtight container in the freezer the cauliflower couscous will be good up to three months. Just defrost at room temperature before cooking. It'll stay fresh for up to a week when stored in the refrigerator.
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