Often mistaken for a grain, couscous is actually pasta made from small semolina seeds. This recipe ditches the carbs by creating a couscous-like texture using cauliflower. Enjoy this as a side dish or a large entrée, and feel free to skip the baking part to cut the cooking time in half. Cauliflower is equally delicious served raw!

Cauliflower ‘Couscous’ [Vegan, Gluten-Free]



  • 1/2 of a small cauliflower head
  • 1/2 teaspoon turmeric
  • 1 tablespoon olive oil
  • 1/4 cup pomegranate seeds
  • 1/4 cup pistachio nuts
  • 1/4 cup raisins
  • A bunch of parsley or cilantro
  • A few mint leaves
  • Salt, to taste


  1. Cover the raisins with water and let it soak for one hour (this step can be skipped if you prefer crunchy raisins).
  2. Preheat the oven to 180°F.
  3. Wash the cauliflower and remove the leaves. Cut the cauliflower into pieces. Put them in a food processor and process until you get the couscous look. Put in a bowl.
  4. Season with salt. Add olive oil and turmeric. Stir well.
  5. Transfer into a baking dish and place in oven for about 20-25 minutes. When the cauliflower starts to become golden-brown, remove from the oven.
  6. Chop the parsley, or cilantro, and mint. Mix all ingredients.
  7. Serve warm or cold.