Microwave Spiced Cauliflower "Couscous" with Raisins and Coconut

Vitamin-rich cauliflower is the star of this easy and healthful side dish. No need to turn on the oven or stovetop because everything for this recipe is done in the microwave¿including toasting the coconut! A mix of spices turns this everyday vegetable into an exotic "couscous" that pairs perfectly with beef and vegetable kebabs.
  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1/2 cup unsweetened shredded coconut

1 large head cauliflower (about 2 pounds), separated into 1-inch florets

1 teaspoon finely minced ginger

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/3 cup raisins

1/4 cup cilantro leaves (not packed)

Directions

  1. Spread the coconut out in an 8-inch square baking dish and microwave on high in 1-minute intervals, tossing in between, until the coconut is light golden brown, 6 to 8 minutes. Transfer the coconut to a small bowl and reserve. Wipe out the baking dish.
  2. Trim the cauliflower florets, cutting away as much stem as possible and discarding. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles grains of couscous, until you have about 4 cups total. Put the cauliflower grains into the baking dish along with the ginger, coriander, cumin, turmeric, 1 tablespoon olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Stir well, making sure that the cauliflower is coated in the spices. Cover the bowl tightly with plastic wrap and microwave on high for 3 minutes. Peel back the plastic wrap, being careful not to burn yourself with the steam, and check if the cauliflower is crisp-tender. If not, stir, cover again and cook for an additional 1 to 2 minutes.
  3. Once the cauliflower couscous is cooked, fold in the raisins, the remaining tablespoon olive oil and half of the coconut. Transfer the mixture to a serving bowl and garnish with the cilantro and the remaining coconut. Serve immediately or at room temperature.
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