Cauliflower Couscous

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Admittedly, I tweaked the recipe a bit. I roasted the cauliflower using a variation of Aarti's recipe smokey roasted c.flower (w/lime juice & grnd cardamom and then mixed that w/the couscous cooked in chicken broth (thanks, Rachael! Instead of pouring the oil & vinegar directly over the dish, I made a vinaigrette w/the oil, vinegar, and the S&P and then poured that over everything. I ended up leaving out the shallots, but didn't miss them. This is now my new favourite dish! It's fantastic. I don't think it's too much different than it would have been w/out my tweaks. The tangy vinaigrette goes well w/the roasted c.flower. The sweet dates provide a wonderful contrast (and I usually do not like fruit in my main dishes.

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This was yummy. We loved the flavor of the dates. We cut them up and added sliced almonds.
cinnamon gave it great flavor and also color. Didn't have Couscous so used Quinoa.
Cauliflower was cut into small chunks and was a little crunchy.
Cooked ahead of time and put in oven safe serving dish and heated up for about 15 minutes in oven.
Prep and cooking took about 1 hour and was fun to serve with Saffron Scallop Gratin.

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Light and delicious! It makes a huge amount, so next time I will cut it back, although the leftovers are yummy. I roasted the cauliflower and shallots with the oil, then added the dates to the cous cous while it was warm before I added anything else. That seemed to help separate the dates - they wanted to stick to themselves! The splash of vinegar and parsley at the end really brightens it.

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This was fantastic even without the dates and cinnamon!

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Made it exactly the way the recipe called for and it was great. Everybody at the table loved it, I'm going to make it again next week as a matter of fact. All of the flavors went together really well to make it a little sweet tasting.

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outrageously great!!!!! perfect union of flavors.


The recipe was DOUBLED therefore small florets from a VERY LARGE cauliflower were roasted INSTEAD. On a large rimmed baking sheet drizzled with oil and vinegar, seasoned with salt and pepper in a 375 preheated oven for about 25 minutes.

Shallots were cooked seperately in olive oil then added dates and cinnamon and continued the recipe...