Cauliflower “Couscous” with Creamy Cilantro Lime Dressing
This Creamy Cilantro Lime Dressing is quite possibly the most delicious nutritious dressing on the face of this planet; and would pair well with pretty much anything, but especially this cauliflower “couscous”.
Those of you that have tried cauliflower pizza crust are well aware that it doesn’t exactly replicate “real” pizza crust. However, cauliflower “couscous” comes remarkably close to the resemblance of actual couscous. The cauliflower “couscous” is basically a blank slate, so feel free to add whatever spices, nuts, veggies, dried fruit that you prefer. I made one version with green onion, craisins and olive oil that was delicious. But then after making this version with the Creamy Cilantro Lime Dressing; I knew which recipe I HAD to share with you!
Cauliflower “couscous” is super easy to make. Just grind up fresh cauliflower florets in a food processor until they resemble couscous. I did mine in a couple of batches. You’ll only need to pulse the food processor for a couple of seconds. Some cauliflower “couscous” recipes instruct you to steam the cauliflower after it is ground. I do not think this is necessary and prefer mine raw. For a full tutorial on making cauliflower “couscous”, this is a great link to check out.
This is great served as a light meal on its own or as a side to some grilled fish or chicken. And the dressing… oh that dressing… would be absolutely wonderful on pretty much any salad. I’ve even been dipping baby carrots and crackers into it. I didn’t pour the entire serving of dressing over the salad, as I think it would be a little too much.
- 1 head cauliflower
- 1 15 oz. can chickpeas (garbanzo beans), rinsed & drained
- 1 cup halved & quartered cherry tomatoes
- 1/4 cup chopped red onion
- 1 cup chopped cucumber about 2 Persian cucumbers
- 1 minced jalapeno seeds and ribs removed
- 1/4-1/3 cup crumbled feta optional
- salt & pepper to taste
- 1 jalapeno with ribs & seeds
- 2/3 cup plain nonfat Greek yogurt I used a 5.3 oz container of Chobani
- juice from 1 lime
- 1/4 cup olive oil
- 1/4 cup chopped red onion
- 2 garlic cloves
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 cup fresh cilantro
- Pulse cauliflower florets in a food processor a few times and until cauliflower has a couscous texture. You may need to remove "couscous" and continue to pulse florets that did not grind well.
- Toss cauliflower "couscous" along with all other "couscous" ingredients in a medium to large bowl.
- Add all dressing ingredients into the bowl of a food processor or pitcher of a blender and puree until smooth with little green flecks. Transfer to a container with a lid. You probably won't want to use all of your dressing for the cauliflower "couscous".
Feel free to add or omit any ingredients that you wish. This recipe is very adaptable. I had planned on adding a diced avocado (which I think would be delish), but forgot. 🙁
Something to think about….
How was your weekend? Did you do anything special for Father’s Day? My weekend mainly included getting ready for my vacay to Florida. I’ll be leaving tonight!!! I did stop by my parents’ house to give my dad a special treat; which he LOVED. Apple desserts are his favorite, so I made this Apple Crisp from Recipe Girl. I took a taste and I must say, it was pretty incredible. Even my sister, who doesn’t typically like apple desserts, thought it was really good. It’s super easy too!
Have you ever made cauliflower “couscous” or “rice”? For another super tasty “riced” cauliflower recipe; check out my Guacamole Cauliflower Rice.
Have a marvelous Monday and be sure to check back tomorrow for a guest post from one of my favorite bloggers!