Tied House, Chicago
Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish, but cooking makes the cauliflower tender and more rice-like. Use this recipe in Debbie Gold's Tabasco and Garlic–Marinated Rack of Lamb.
- 1 head cauliflower
- 1 tablespoon olive oil or butter
- Salt to taste
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 spring onions or scallions, thinly sliced
- 3 medium vine-ripened tomatoes, finely diced and drained
- Juice from 2 lemons
- 8 ounces flat leafed parsley, chopped
- 2 ounces fresh mint, chopped
- 1/3 cup olive oil
Prepare the cauliflower couscous: cut the cauliflower into quarters and remove the inner core from each quarter. Use your hands to break apart the cauliflower into large florets with your hands. If the core is tender, you can cut it into pieces and add it with the florets.
Transfer the cauliflower to a food processor, working in batches, if necessary. Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.) Pull out any unprocessed pieces and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
Warm the olive oil or butter in a large skillet over medium heat. Stir in the cauliflower couscous and season with salt to taste. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like.
Prepare the tabbouleh: in a small mixing bowl, combine all of the spices. Mix well and set aside.
In a large mixing bowl, combine the cauliflower couscous, spring onions or scallions, tomatoes, and lemon juice. Add 1 teaspoon of the spice mix, the herbs, and olive oil. Season to taste with salt and pepper. Taste and add more salt, lemon juice, or spice mix, if needed.