Cauliflower Couscous w/ Cherries, Pistachios, Mint

Heather Trice


I use frozen cherries that I thaw and chop when I make this to save the time of pitting fresh cherries. If you think you don't like cauliflower, this dish will change your mind.


★★★★★ 1 vote

20 Min
5 Min
Pan Fry


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  • 1
    head of cauliflower, florets only
  • 3 Tbsp
    olive oil
  • ·
    kosher salt
  • ·
    black pepper
  • 25
    cherries, pitted and finely chopped (1/2 c.)
  • 1/4 c
    chopped mint, plus more for garnish
  • 1/4 c
    chopped toasted pistachios
  • 1 Tbsp
    lemon zest

How to Make Cauliflower Couscous w/ Cherries, Pistachios, Mint


  1. In a food processor fitted with a metal blade, pulse cauliflower florets until they reach the size of couscous
  2. Heat 2 tablespoons olive oil in a large skillet and add cauliflower couscous. Cook until softened, 3 to 4 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate and set aside.
  3. In a large bowl, stir together cauliflower couscous, cherries, mint, pistachios, lemon zest, and remaining 1 tablespoon olive oil. Season with salt and pepper and garnish with mint.

Printable Recipe Card

About Cauliflower Couscous w/ Cherries, Pistachios, Mint

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #cauliflower, #couscous

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