Joanna Gaines Cauliflower Couscous​

This delicious and easy cauliflower couscous recipe by Joanna Gaines is a quick, nutritious meal perfect for any occasion. Packed with fresh, wholesome ingredients, it’s light yet flavorful. Customize it with pantry staples like nuts, dried fruits, or fresh herbs to suit your taste. Perfect warm or at room temperature, it’s a versatile dish everyone will love!

Recipe Ingredients:

• 1 head cauliflower, cored, broken into florets (see How to Cut and Core Cauliflower)
• 1/2 cup water, more or less depending on the size of your pan
• 1 teaspoon kosher salt

Mix-ins version 1:

• 1 sprig rosemary
• 1 teaspoon lemon zest
• 2 tablespoons extra virgin olive oil
• 1/4 cup whole almonds, coarsely chopped
• 2 ribs celery, diced
• 2/3 cup sliced green onion (green part only)
• 1 large red apple, cored and diced (peel can stay on)
• 1/2 cup golden raisins

Mix-ins version 2:

• 1 teaspoon orange zest
• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped walnuts
• 1/2 cup chopped dried, sweetened cranberries (could also use fresh pomegranate arils)
• 1/2 cup sliced green onions
• 1 large apple, cored and diced (peel can stay on)

How To Make Cauliflower Couscous​?

1. Prepare the cauliflower: Place cauliflower florets into a food processor and pulse several times until it resembles coarse couscous.
2.  Steam the cauliflower: Add water to a large sauté pan, then mix in salt, zest, and rosemary if using. Bring to a simmer, stir, and spread the cauliflower evenly in the pan. Cover and steam on low heat for 5 minutes.
3. Cool the cauliflower: Remove the cauliflower from heat and transfer it to a sheet pan to cool completely.
4. Toast the nuts: Heat olive oil in a non-stick sauté pan over medium heat, add the nuts, and toast until lightly browned.
5. Cook the celery (if using): Add celery to the nuts and sauté for 2–3 minutes until slightly softened.
6. Warm the mix-ins: Add the green onions, raisins or cranberries, and diced apple to the pan, stirring gently to warm through.
7. Combine and serve: In a serving bowl, gently mix the cauliflower and the warm nut-apple mixture. Serve warm or at room temperature.

Recipe Tips:

• Pulse the cauliflower carefully: Avoid over-processing in the food processor; stop when it looks like couscous. Over-blending will make it mushy.
• Use fresh herbs and zest: Fresh rosemary, lemon, or orange zest add a burst of flavor. Don’t skip these—they elevate the dish!
• Toast the nuts properly: Toasting the nuts in olive oil adds crunch and a deep, nutty flavor. Don’t rush this step for the best results.
• Don’t overcook the cauliflower: Steaming for just 5 minutes keeps the texture light and fluffy. Overcooking makes it soggy.
• Mix gently at the end: Combine the cauliflower and mix-ins gently to keep the texture intact and the flavors balanced.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover cauliflower couscous cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Reheat: Heat a non-stick pan over low heat, add the couscous, and stir gently for 3–5 minutes until evenly warmed.

Nutrition Facts

• Calories: 181.1
• Total Fat: 15.8 g
• Saturated Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 625.9 mg
• Potassium: 474.2 mg
• Total Carbohydrate: 9.8 g
• Dietary Fiber: 3.9 g
• Sugars: 0.4 g
• Protein: 3.0 g

Check out More Recipes:

• Joanna Gaines Beef Enchiladas
• Joanna Gaines Blue Cheese Dressing​
• Joanna Gaines Baked Ziti​