Cauliflower Couscous

Not that I am against carbs but carbs is always something I have to be cautious about overeating. So when I discovered cauliflower couscous it has immediately become one of the prepped dish that I put in my fridge. And don’t we always need an extra serving of veggies?!

The couscous can be eaten hot or cold (cold makes it more like a salad). It goes well on top of salad greens, and you can make it hot and use it like rice. The way I usually do is add my carb source – rice, quinoa, barley etc. with the couscous so I can “trick” myself for having a bigger place of “rice” when what I have is just a moderate portion of carbs with tons of vegetables.


Salmon Cakes with Cauliflower Couscous

Cauliflower Couscous 

  • 1 head of cauliflower
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped bell peppers


  • 1 tsp white vinegar
  • 1/2 tsp whole grain mustard
  • 2 tsp lemon juice


  1. Cut cauliflower into florets and put them in a food processor (raw) Coarsely pulse until it they have a crumbled texture. Don’t overdo it. If there is any moisture coming out of the mixture, drain it as much as you can.
  2. Heat up a pan and lightly cook the cauliflower. Add chopped vegetables of your choice (carrots, onions, bell peppers, basically any vegetables you like)
  3. Add seasoning. (Variations – add vinegar, mustard and lemon for a Mediterranean flavor. Or add curry powder for an Indian version!)

I always prep this dish with the salmon patties at the same time as I can use some of the chopped vegetables to make the salmon cakes. They also go really well together as a dish.

One thought on “Cauliflower Couscous

  1. Actually one of the few “carb substitute” foods that is as satisfying and more delicious than the full-on carb original. Of course, I’m biased, but I think it’s a total winner.


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