- 6
Ingredients
- 1 head cauliflower, any size
- 1 tablespoon olive oil or butter, optional
Preparation
Step 1
Makes 6 servings (about 1 cup each)
Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like. Use or serve immediately, or refrigerate the couscous for up to a week.
This One Small Extra Step Makes the Cheesiest Grilled Cheese Sandwich Ever
wheat-free
no-sugar-added
Maker Talks
Maker
Email address:
Email address:
Maker Talks