Cauliflower Couscous With Green Olives And Almonds

9 ingredients
1 steps

Ingredients

  • 1/2 head (about 1 1/2 pounds) cauliflower, broken into florets
  • 1/2 cup slivered almonds, lightly toasted
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons fresh lemon juice
  • 1/4 cup sliced green olives (such as picholine, Cerignola or Castelvetrano)
  • Salt and pepper, to taste

Directions

  1. 1
    {"0":"DIRECTIONS","1":"1. Bring a large pot of heavily salted water to a boil. In a separate large bowl, build an ice bath.","3":"2. While the water is heating, place some of the cauliflower florets in a food processor. Working in batches, pulse until the cauliflower has broken down into coarse pieces around the same size as couscous.","5":"3. Transfer the cauliflower to a large fine-mesh strainer and carefully submerge into boiling water for 1 minute. Transfer the cauliflower (still in the strainer) to the ice bath until completely cool; remove and drain well. Place the cauliflower onto a clean kitchen towel and squeeze to remove excess moisture. Place the cauliflower in a large bowl.","7":"4. Add the almonds, cilantro, parsley, olive oil, red pepper flakes, lemon juice and olives to the cauliflower and stir to combine. Season with salt and serve."}

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