Cauliflower Couscous

I try to adhere to a gluten free diet, but life happens.  Sometimes a girl just wants to have a slice of bread!  However, I saw this recipe for cauliflower couscous, and I gave it a try.  I am OBSESSED!  I've been making this once a week, and then storing it in the fridge until I need it (this makes quite a bit).  I've had it just like pasta (under marinara sauce, in cheese sauce, etc) or like a potato (loaded, garlic, etc).

 {Parmesan and Green Onion Cauliflower Couscous (left) and Loaded Cauliflower Couscous (right)}

 {Putting raw florets into a food processor}

{Pulse until cauliflower resembles real couscous (small balls of pasta)}

{Cook cauliflower until done and fluffy}

{This makes a LARGE quantity of couscous!  I had several meals!}

{I served Parmesan and Green Onion Cauliflower Couscous with Middle Eastern Garlic Chicken and a salad}

One year ago:  Jerk Chicken

Cauliflower Couscous
from Tori Avey

Makes 8 servings

2 heads of cauliflower, cut into large florets
1 cup broth
Optional toppings like Parmesan cheese, garlic, green onions, sauteed vegetables, etc

1. In a food processor, pulse cauliflower until it resembles couscous (very tiny round pasta).
2. Heat the broth until simmering.
3. Add cauliflower and cook about 7 minutes or until tender.
4. Stir in optional toppings.
5. Serve.

Cauliflower is much more healthy than pasta or any other gluten-free pasta alternative!  Plus, it's mild flavor really allows it to work well with most dishes.  Do you eat gluten-free?  What are your favorite gluten-free products or alternatives?

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