Carolyn's Dish / Sides & Salads
Jeweled Cauliflower Quinoa "Couscous" Recipe
Servings
8
Ingredients
- 1 cauliflower (or about 3 cups riced)
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 cup cooked quinoa (see step 1)
- 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)
Instructions
- 1
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.
- 2
Rice the cauliflower
- 3
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.
- 4
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.
- 5
Add the cooked quinoa to the pan with the cauliflower, toss.
- 6
In a large mixing bowl, mix together the pomegranate seeds, parsley, garlic, green onion, cumin, zaatar, lemon juice, olive oil, salt and pepper.
- 7
Gently toss the cauliflower-quinoa mixture into the bowl with the pomegranate seed mixture, fold to mix.
- 8
Taste for more lemon juice, olive oil, salt and pepper.
- 9
Add the chopped roasted almond saving a little for the top of the salad.
- 10
Serve room temp or warm.
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
Frequently Asked Questions
How do I make Jeweled Cauliflower Quinoa "Couscous"?
This Jeweled Cauliflower Quinoa "Couscous" recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 14 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this jeweled cauliflower quinoa "couscous" recipe make?
This recipe makes 8 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this jeweled cauliflower quinoa "couscous"?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.