The secret to this gluten-free side dish is cauliflower – not as an addition to a salad of couscous grains, but as a replacement. That’s right – it’s all cauliflower, finely chopped to the size of couscous or rice grains, then tumbled with lemon, chiles and fresh herbs. Cauliflower holds its texture beautifully, either raw or, in this case, sautéed, providing a mild, nutty flavor and firm bite that will likely leave your dinner guests stymied and then pleasantly surprised.
Warm Cauliflower Couscous with Lemon and Chiles
Serves 4 to 6 as a side dish
1 small head cauliflower, about 1 1/4 pound
2 tablespoons olive oil
1 teaspoon salt
1 garlic clove, minced
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
3 thin scallions, white and green parts thinly sliced
1 jalapeño pepper, stemmed and seeded, finely chopped
1 sweet “Jimmy Nardello” pepper, seeded and thinly sliced
1/2 cup parsley leaves, chopped
1/2 cup cilantro leaves, chopped
1 teaspoon finely grated lemon zest
1/4 teaspoon freshly ground black pepper
1. Remove the leaves and core of the cauliflower. Coarsely chop the florets and place in the bowl of a food processor. Pulse until the florets are finely chopped, 10 to 12 times.
2. Heat the oil in a skillet over medium heat. Add the cauliflower and salt and sauté until beginning to soften, 2 to 3 minutes. Add the garlic, paprika, cumin, and red chili flakes, Continue to cook until the cauliflower is tender but not mushy, 3 to 4 minutes.
3. Remove from the heat and stir in the remaining ingredients. Taste for seasoning. Serve warm or at room temperature.