Jeweled Cauliflower Quinoa “Couscous”

What can I say, I love cauliflower rice and not because it is trendy but because it can take on any flavour and pairs well with almost any grain that is mixed into it.  Cauliflower rice on its own can be a little…umm, boring shall I say the least, but this beauty is anything but boring!

Speckled with pomegranate seeds, roasted almonds, and parsley, this Jewelled Cauliflower side dish makes for a most festive Passover or Easter sidekick.  The addition of quinoa brings beautiful texture and adds some heft.  It is perfect for the vegetarians at your table and those trying to eat a little lighter.

You can make the whole thing ahead of time, but wait until you are ready to serve it to stir in the fresh parsley, almonds and pomegranate seeds.  It can be served warm or room temp and reheats well.

Some people do not eat seeds on Passover, so omit the cumin and zaatar if that is the case.

Jeweled Cauliflower Quinoa “Couscous”

Servings 8


  • 1 cauliflower or about 3 cups riced
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 cup cooked quinoa see step 1

For the “Couscous”

  • 1 cup pomegranate seeds
  • ¼ cup chopped flat-leaf parsley
  • 1 clove garlic minced
  • 1-2 green onion white and light green part only, minced
  • ½ tsp cumin
  • ½ tsp zaatar
  • 3 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • ½-1 cup roasted almonds chopped


To Cook Quinoa

  • Rinse 1 CUP RAW/UNCOOKED quinoa in a strainer, put into a small saucepan with 1½ cups water and ½ tsp. salt, and bring to a boil.  Reduce the heat and simmer covered for 15 minutes, remove from heat, fluff with a fork and let cool with lid off.  *YOU WILL ONLY NEED 1 CUP OF THIS QUINOA, save the rest for lunches.  Set aside.
  • Rice the cauliflower
  • Using about half of the cauliflower, cut into florets and place in a food processor, pulse until a rice-like texture appears.  Measure 3 cups, set aside. 
  • Heat a large fry pan or wok with the 2 tbsp. of olive oil, add the riced cauliflower and the salt, toss and cook until softened but still has a crunch to it, about 6 minutes, turn the heat off.  
  • Add the cooked quinoa to the pan with the cauliflower, toss.  

For the “couscous”

  • In a large mixing bowl, mix together the pomegranate seeds, parsley, garlic, green onion, cumin, zaatar, lemon juice, olive oil, salt and pepper.  
  • Gently toss the cauliflower-quinoa mixture into the bowl with the pomegranate seed mixture, fold to mix.  
  • Taste for more lemon juice, olive oil, salt and pepper.  
  • Add the chopped roasted almond saving a little for the top of the salad.  
  • Serve room temp or warm.