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Cauliflower Couscous with Lemon and Pine Nuts


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  • 1.5 lb cauliflower
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup diced pitted black olives
  • 1 tbsp chopped preserved lemon (rinsed) or grated lemon rind
  • 1/2 tsp kosher salt
  • Pinch cayenne
  • 2 tbsp pine nuts, toasted
  • 1 tbsp chopped fresh cilantro



Step 1

Cut up cauliflower removing all leaves and stems. Place the florets in a food processor and chop on/off until cauliflower is in tiny pieces resembling couscous (about 4 cups).

Heat oil in a large skillet. Add onions and garlic and cook gently 3-4 minutes until tender. Add couscous and cook 2-3 minutes only.

Stir in olives, lemon, salt, pepper, cayenne, pine nuts and cilantro. Season to taste.


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