Cauliflower Couscous

Cauliflower Couscous, ready to eat.

Cauliflower blended to grains makes an amazing alternative to starchy couscous or burghal wheat. Low in calories and providing a fabulous crisp texture.

You can use the recipe below or use your choice of ingredients: herbs, spices, nuts, dried fruit, onion etc. You can use it raw but a like to lightly sauté it in olive oil and a little butter.

4-6 Portions
Prep: 30 minutes



  • 1 cauliflower, broken up into florets, stems removed
  • 75ml Olive oil
  • 50g Butter
  • 2 garlic cloves, finely chopped
  • Maldon salt or a similar salt flake and freshly ground black pepper
  • 3 spring onions finely chopped
  • 100g raisins
  • 75g shelled pistachios
  • 1 large red chilli, deseeded and finely chopped
  • 4 tbsp shredded mint
  • 4tbsp finely chopped flat leaf parsley
  • Juice and zest of 1 lemon


  1. Break the cauliflower into florets removing any thick stem. Place in a food processor filling halfway up (you may have do it into 2 lots). Pulse for 10 seconds at a time until it has broken up into small grain size pieces.
  2. Heat the olive oil and butter in a large frying pan over a moderate heat. Stir in the cauliflower and garlic. Sauté for 1-2 minutes so warmed through but without colour. Stir in the garlic until well distributed.
  3. Place the cauliflower couscous in a bowl and leave to cool (if preparing in advance cover with cling film and refrigerate to cool).
  4. When cooled stir in all the remaining ingredients and lightly mix until well distributed. Season to taste. Serve at room temperature. The couscous will keep for a couple of days covered in the refrigerator.