How to Make Cauliflower Couscous with Green Olives and Almonds |
Prep Time:
20 minutes
Cook Time:
Servings:
4 to 6 servings
Ingredients
  • ½ head (about 1 ½ pounds) cauliflower, broken into florets
  • ½ cup slivered almonds, lightly toasted
  • ¼ cup chopped cilantro
  • ½ cup chopped parsley
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons fresh lemon juice
  • ¼ cup sliced green olives (such as picholine, Cerignola or Castelvetrano)
  • Salt and pepper, to taste
Directions
  1. Bring a large pot of heavily salted water to a boil. In a separate large bowl, build an ice bath.
  2. While the water is heating, place some of the cauliflower florets in a food processor. Working in batches, pulse until the cauliflower has broken down into coarse pieces around the same size as couscous.
  3. Transfer the cauliflower to a large fine-mesh strainer and carefully submerge into boiling water for 1 minute. Transfer the cauliflower (still in the strainer) to the ice bath until completely cool; remove and drain well. Place the cauliflower onto a clean kitchen towel and squeeze to remove excess moisture. Place the cauliflower in a large bowl.
  4. Add the almonds, cilantro, parsley, olive oil, red pepper flakes, lemon juice and olives to the cauliflower and stir to combine. Season with salt and serve.