Today my sweet invisible internet friends we are testing out more of a theory than a recipe.

At least I think thats what you’d call it.

Grinding up cauliflower nice and fine, frying it off to make it into a sort of couscous.

It’s something I have seen happening all over Pinterest for a good long while now . . . last week I saw Jamie do a version of it on his new show so of course I had to give a whirl myself . . . I mean if Jamie’s doing it, it must be good – gotta get in on that!

Just kidding . . . kinda

Plus, I figure with my sweet sister visiting and her special dietary requirements it might be kinda nice to have something to feed her other than cookies right? I mean a girl can’t live on cookies alone . . .  or can she . . . ?! Wait, don’t answer that.

Confession time . . . this was suppose to be cauliflower “rice” but I got a little trigger happy with my food processor . . . the perfectionist in me wanted to just dump the entire batch . . . but it was all the cauliflower I had and the lazy girl in me did not want to hit the store . . . again . . . and the stubborn girl in me refused to give up so cauliflower couscous it is. If you want a more “rice” like texture then try not to get trigger happy like I did when you process your cauliflower.

So light, so fluffy, so, so delicious!

I loved it.

Like really, really loved it.

Don’t get me wrong it still does have a little cauliflower taste, ain’t no masking that but with the garlic and onion and a generous pinch of salt and pepper it was all kinds of delicious. I actually think I prefer this to traditional rice. I personally prefer the lighter texture, it doesn’t have same “bite” that you get from rice. It also doesn’t sit heavily in your belly which means more room for after dinner treats right? 😉

Not to mention its super fast to prepare. Just process your cauliflower, cook off some garlic and onion then stir in your “couscous” cover for a minute while you set the table and you are ready to get your eat on. Seriously, what’s not to love?

This couscous is so light and so versatile and you could totally use it where ever you would normally use rice, couscous or quinoa for a total low calorie, low carb, grain free side dish. Test time winning!

Cauliflower “Couscous”
Makes approx 4 cups of crazy cool, light fluffy cauliflower “couscous”

Ingredients –

1 large head of cauliflower

1 small onion, finely chopped

1-2 cloves of garlic, crushed

salt and pepper to taste

Method –

1 – Place your cauliflower into a food processor and pulse until finely chopped and looks like well . . . rice

2 – Place a fry pan over  medium-high heat and add a little olive or coconut oil then sauté garlic and onions for few mins until onions are tender and translucent.

3 – Add the cauliflower “rice” to your garlic/onion mix, stir the rice and season with salt and pepper to taste.

4 – Cover and allow to cook for 2-3 minutes longer until tender stirring occasionally.

5 – Serve with your fave dishes as you would standard rice

Enjoy xoxo

__________________________________________________________________________