Grain-Free Cauliflower Couscous with Lemon, Almonds and Golden Raisins
Grated cauliflower replaces cracked bulgur wheat for a light, gluten-free healthy twist on couscous. This oil-free recipe adds toasted almonds and dried golden raisins for interesting textures and flavors. You’ll love having this for a simple plant-based lunch. Or serve as an elegant vegan side dish for a dinner party.
To make the Oil-Free Cauliflower Couscous with Lemon and Rosemary: Place the sliced almonds in a dry, wide pan and toast over medium heat until golden brown, about 5 minutes. Toss a couple of times to ensure even browning. Remove from heat and set aside.
Return the same pan to medium heat. Add the celery, apple, and rosemary. Sauté until the celery and apple begin to soften, about 2-3 minutes. Add the grated cauliflower and green onions to the pan. Sauté until the cauliflower softens slightly, 2-3 minutes. Stir often and be sure not to overcook the cauliflower. You want it to still have some crunch.
Turn off the heat. Add the golden raisins and toasted almonds to the cauliflower mixture. Season with salt and pepper. Stir well to combine. Taste to adjust seasoning and serve.