Ingredients
4
4 servings
- •1 teaspoon cumin seeds
- •½ teaspoon coriander seeds
- •2 dried rose buds
- •½ teaspoon red pepper flakes
- •½ teaspoon ground paprika
- •1 head cauliflower, broken into florets
- •1 tablespoon olive oil
- •1 small yellow onion, diced
- •2 tablespoons chopped cilantro leaves
- •2 teaspoons extra-virgin olive oil
Instructions
- Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
- Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
- Place cauliflower in a food processor; pulse into grains the size of rice.
- Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
- Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.
Nutritional Facts
Per 4 servings
- Calories: 100
- Carbohydrate: 10g
- Fat: 6g
- Fiber: 4g
- Protein: 3g
- Sugar: 4g
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