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Made this for our lunches and it turned out great. I ended up roasting the cauliflower in the oven at 450° with olive oil, salt, & pepper (its so fantastic this way) and omitted the shallot. Loved the addition of cranberries here along with the spices of which I added extra for more flavor. I bought my israeli couscous in bulk and prepared it as follows with good results: I first sauteed the israeli couscous with a little butter in a large pot until golden brown. I then added 4 cups of water and brought to a boil. It then took about 10-12 minutes for the couscous to become tender. A very enjoyable lunch. Thanks for posting!

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averybird May 23, 2011
Cauliflower Couscous