Moroccan-Inspired Cauliflower “Couscous”

Moroccan-Inspired Cauliflower “Couscous” is a delicious side dish you can serve warm or cold. It is absolutely perfect beside lamb, beef, or chicken. Pair this dish with a bitter green like kale or collards to balance the sweetness.

Featured Ingredients

Cauliflower is a member of the cruciferous vegetable family, the members of which have been linked to numerous health benefits, including lower risks of all-cause mortality, cardiovascular disease and cancer.

Ginger is an absolute rockstar when it comes to boosting our health. While it’s most famous for treating nausea and other gastrointestinal problems, ginger has also been found to have anti-inflammatory, anti-cancer, neuroprotective, cardioprotective, anti-obesity, anti-diabetic, lung-protective, anti-pain, and antimicrobial properties across a wide body of scientific research!  All these benefits are related to its high concentration of phenolic compounds.

Cashews are full of nutrients! A 1-ounce serving (palmful) provides at least 10% or more of the daily value of 14 different nutrients, including functional fats, minerals, phytonutrients, vitamins, and protein.

Cauliflower Nutrients

Ginger Root Nutrients

Cashew Nutrients

Moroccan-Inspired Cauliflower “Couscous”

Nutrivore Score: 355

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 22 minutes 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.