Cauliflower couscous with pomegranate

Don't you love it when a meal is quick to prepare, tastes fantastic and looks great too? This easy cauliflower couscous with pomegranate with add texture, flavour and colour to a host of meals.

This fun take on couscous is made with blitzed cauliflower, flavoured with warming cumin and coriander and lifted with fresh pomegranate, chopped coriander leaves and a squeeze of lime.

It's naturally high in nutrients yet low in calories and carbohydrates but it doesn't compromise on flavour at all. I could honestly eat a big bowl of this wonderful side all on its own and be very happy.

This dish definitely has Moroccan vibes, so it would be wonderful served with a warming tagine or this lamb flatbread wrap.

Here's how to make it.

Instructions

Divide the cauliflower into florets.

Put all of the cauliflower into the bowl of your food processor and pulse until finely chopped. Take care not to puree it - you may need to work in batches if your food processor bowl is small.

Put the cauliflower into a very large bowl and microwave for 10 minutes, stirring every 3-4 minutes. It should appear to shrink as excess moisture is released. Fork through to break up any lumps.

Lightly crush the cumin and coriander seeds with a pestle and mortar or in a spice grinder.

Put the oil in a frying pan and get it nice and hot. 

Add the cumin and coriander seeds.

Fry for 30-60 seconds until the aromas are released. 

Tip the cauliflower into the pan and stir through. 

Taste and season further, if required.

Transfer to a dish and garnish with the pomegranate seeds, chopped coriander and a squeeze of lime.

Serve with extra lime wedges for your guests to enjoy!

Fancy trying this beautiful cauliflower couscous ? Let me know if you do!

Print this recipe for cauliflower couscous with pomegranate

Print Recipe

5 from 4 votes

Cauliflower Couscous with Pomegranate Recipe

Don't you love it when a meal is quick to prepare, tastes fantastic and looks great too? This easy cauliflower couscous with pomegranate with add texture, flavour and colour to a host of meals.

Prep Time40 minutes mins

Cook Time5 minutes mins

Total Time45 minutes mins

Course: Lunch and quick cook meals, Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: 6 servings

Author: Emily Leary

Ingredients

• 1 large cauliflower or 2 small
• 1 tbsp olive oil
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• pinch salt and black pepper
• 150 g (¾ cup) pomegranate seeds
• 10 g (¼ cup) fresh coriander (cilantro) finely chopped
• 1 lime cut into wedges

Equipment

• Weighing scales
• Measuring spoons
• Food processor
• Large mixing bowl
• Nonstick frying pan
• Kitchen knife
• Chopping board

Instructions

• Divide the cauliflower into florets and place into the bowl of your food processor.
• Pulse until finely chopped. Take care not to puree it - you may need to work in batches if your food processor bowl is small.
• Put the cauliflower into a very large bowl and microwave for 10 minutes, stirring every 3-4 minutes. It should appear to shrink as excess moisture is released. Fork through to break up any lumps.
• Lightly crush the cumin and coriander seeds with a pestle and mortar or in a spice grinder.
• Put the oil in a frying pan and get it nice and hot.
• Add the cumin and coriander seeds. Fry for 30-60 seconds until the aromas are released.
• Tip the cauliflower into the pan and stir through.
• Taste and season further, if required.
• Transfer to a dish and garnish with the pomegranate seeds, chopped coriander and a squeeze of lime.
• Serve with extra lime wedges for your guests to enjoy!

Video

Nutrition

Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 49mg | Calcium: 27mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

Pin this cauliflower couscous with pomegranate

Looking for another way to use cauliflower? Try these!

Whole Roasted Cauliflower with Harissa Yogurt Recipe

This whole roasted cauliflower with harissa yogurt is a truly beautiful centrepiece served with herby apricot couscous, garlicky spring greens and a slightly sweet lemon tahini sauce.

Get the recipe

Cauliflower "Steak" and Eggs Breakfast Recipe

Fancy a spicy breakfast with plenty of veg to set your up for the day? Try this harissa and goat's yogurt marinaded cauliflower "steak", served with a poached egg, wilted greens and a goat's yogurt parsley dressing with a garlicky, lemony kick.

 

Get the recipe

Low Carb Cauliflower Pizza Recipe

This low carb cauliflower pizza features a topping of olives, rocket grana padano and prosciutto for a dreamy low carb pizza.

Get the recipe

No Waste Veggie Sausage and Mash Recipe

Delicious veggie sausages accompanied by roasted cauliflower greens, potato skin crisps, potato and cauliflower heart mash.

Get the recipe

Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

Grab your copy!

.