Turmeric and cauliflower bring additional color, flavor, and phytonutrients to this reinvented side dish that’s lower in calories and higher in fiber than traditional rice dishes. Serves 4.
- 1 large head cauliflower
- 1 tablespoon olive oil
- 2 teaspoons turmeric
- 1/4 teaspoon salt
- 1/2 cup currants (optional)
- 2 tablespoons toasted pumpkin seeds
- Chopped parsley, for garnish
Cut and/or pull apart cauliflower into large florets and chop core into smaller pieces.
Using a food processor, pulse the cauliflower until broken down into couscous-sized pieces, processing in two batches if needed. As cauliflower is processed, remove any large pieces that are not broken down, set them aside, and pulse separately. If you do not have a food processor, you can grate the cauliflower into couscous-sized pieces using the large holes on a box grater.
Heat olive oil in a skillet with a lid on medium heat*. Stir in cauliflower, cover, and cook for 6-7 minutes, until desired softness is reached, stirring occasionally. Add turmeric, salt, and optional currants then stir to combine. Serve hot garnished with pumpkin seeds and chopped parsley.
*Cauliflower couscous can also be served raw and works great in chilled salads such as tabouli.