Cauliflower Couscous with Cheesy Crumbs
This is a great side dish or serve over mixed greens for a hearty salad. The roasted flavor of the cauliflower and the fresh herbs and lemon make this a nice rounded flavored dish throughout the year.
Servings Prep Time
4People 20Minutes
Cook Time
40Minutes
Servings Prep Time
4People 20Minutes
Cook Time
40Minutes
Ingredients
Instructions
  1. Preheat oven to 375F. Working in batches with a food processor, pulse the cauliflower until it resembles coarse couscous. In a bowl mix crumbled cauliflower with 6 tablespoons of olive oil and season with salt and pepper and toss to coat. Spread the cauliflower on two rimmed baking sheets lined with foil. Roast for 40 minutes, stirring and shifting the pans halfway through, until golden and caramelized in spots. Let cool slightly, then scrape into a serving bowl.
  2. Make the vinaigrette: In a small bowl, whisk the remaining 3 tablespoons of olive oil with the lemon juice. Season with salt. Add to the cauliflower couscous and toss to coat. Season the cauliflower couscous with additional salt and pepper, if desired.
  3. In a small bowl, mix the Manchego, chives, chopped parsley, shallot, garlic and lemon zest and season with salt and pepper. Scatter this mixture over the cauliflower. Serve
Recipe Notes

Recipe adapted from Fresh Pressed Olive Oil Club. Original recipe had toasted Panko crumbs, but I decided not to use to make the recipe gluten-free. If you are short on time or don't have a food processor you may find cauliflower crumbles at the supermarket in the produce section or frozen foods sometimes called cauliflower rice. Just make sure the only ingredient in this pre-packaged item is cauliflower.