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Moroccan-Inspired Cauliflower "Couscous"

Nutrivore Score: 355
Prep Time 15 minutes
Cook Time 7 minutes
Resting time 1 hour
Total Time 1 hour 22 minutes
Servings 4
Calories 337kcal
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Ingredients

  • 4 1/2 cups cauliflower (about 1 small head, processed)
  • 1/3 cup medjool dates
  • 1/2 cup raisins
  • 2 tablespoons ginger (crystalized, chopped)
  • 3/4 cups cashews whole
  • 1 cup parsley chopped (about 1 bunch)
  • 2 tablespoons orange zest from one orange
  • 1/2 cup orange juice from one orange
  • 2 tablespoons coconut oil
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin

Instructions

  • Pulse cauliflower florets and stems in a food processor until it resembles small rice grains or large couscous grains (depending on your food processor, you might want to do this in batches).  Note that this does not work very well with frozen cauliflower.
  • Chop dates, parsley, and candied ginger and set aside. Zest the orange peel with a small zester and juice the orange.
  • Heat coconut oil in a large frying pan over medium-high heat.  Add cauliflower with salt, cinnamon, turmeric and cumin.  Cook, stirring frequently, until the cauliflower is cooked al dente, about 6-7 minutes.
  • Remove from heat and pour cauliflower into a large bowl.
  • Stir in raisins, dates, ginger, cashews, orange zest and parsley until combined. Pour orange juice and vinegar over the top and stir to coat.
  • Refrigerate at least 1 hour before serving. This is one of those salads that tastes even better the next day.

Nutrition

Nutrition Facts
Moroccan-Inspired Cauliflower "Couscous"
Amount per Serving
Calories
337
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
52
mg
2
%
Potassium
 
914
mg
26
%
Carbohydrates
 
42
g
14
%
Fiber
 
6
g
25
%
Sugar
 
15
g
17
%
Protein
 
8
g
16
%
Vitamin A
 
1360
IU
27
%
Vitamin C
 
95
mg
115
%
Calcium
 
82
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.