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cauliflower couscous w/ cherries, pistachios, mint

(1 rating)
Heather_Greeson avatar
Recipe by
Heather Trice
@Heather_Greeson
Indianapolis, IN

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 rating)
yield 4 serving(s)
prep time 20 Min
cook time 5 Min
method Pan Fry

Ingredients For cauliflower couscous w/ cherries, pistachios, mint

  • 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.
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