Alex and I love Mediterranean food. It’s always a top choice when we do date night. Obviously we love it because it’s super tasty, but it’s also really easy to keep the meal gluten-free and Paleo friendly. I’ve been playing around with different shawarma and kebob flavors and really wanted a nice side to go along with these dishes – enter Turmeric Cauli Couscous!!
Made with cauliflower, there are no grains in this dish. Not only is it Paleo, SCD-legal, AIP, Vegan, but also low-carb if that’s your thing! Plus you get all the added benefits of turmeric: digestive support, an immune boost, and joint health.
I’ve written about my love of turmeric in several previous posts. Curious about why it’s so good for you? Make sure to check out my two favorite ways to enjoy this tasty little root: Golden Milk and Golden Broth!
Couscous really doesn’t have much of a flavor on it’s own, right? That’s why it’s often dressed up with sweet and savory flavors. Cauliflower is very much like couscous – pretty mild flavor that lends itself nicely to richer flavors. Turmeric Cauli Couscous is such an easy dish to prepare and it’s full of flavor to compliment your favorite Mediterranean meals.
The fun thing about this recipe is that you can customize it! Do you love a pop of sweet in your couscous? Add some raisins or currents. Like a little crunch? Add some toasted pine nuts. Love the savory flavors of fresh herbs? Add some fresh parsley, cilantro, or mint. Any of these alone or combined with each other will give you a side dish worthy of a main meal!!
- One large head of cauliflower (about 1 1/2 to 2 pounds) or two bags of Trader Joe's frozen cauli-rice
- 1/2 cup filtered water
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon sea salt
- A couple of pinches of freshly ground black pepper (Omit for strict AIP)
- Optional add-ins: 2 Tablespoons fresh herbs (parsley, cilantro, mint, oregano), 2 Tablespoons toasted pine nuts (Omit for strict AIP), 2 Tablespoons raisins or currents
- If using a whole head of cauliflower, break it down into florets. Using you food processor with the shredding blade attached, process all of the cauliflower to make "couscous".
- In a large saucepan, bring the 1/2 cup of water to a simmer and add the turmeric and sea salt. Stir it up to break up any lumps of turmeric.
- Add the cauli couscous to the saucepan and stir to coat the pieces with turmeric. Cover the sauce pan and let the couscous steam over medium low heat for 5-8 minutes or until tender.
- Stir in your optional add-ins.
- Enjoy!!
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LOVE! Cauliflower is just so stinking amazing in ALL the ways! I love how it mimics starches yet has less than half the calories and carbs!! 🙂
I totally agree! It’s fun to play with the flavors too!
This looks really delicious. I love cauli-rice. I think I’d take your suggestion and use a bit of cilantro in there too.
Thank Susie! A big “yes” to cilantro! It’s really tasty in this dish 🙂
Love this recipe. I wonder if I could just steam it in the Instant Pot. Turmeric is a much used spice in my household.
Hi Anna,
Thank you! I’m sure a quick steam in the IP would work too 🙂 Great idea!
I used to love couscous before going gluten-free. I can’t wait to try this! 🙂
It’s such a fun alternative!
So delicious, charming and such a pretty recipe!
Thank you Megan!
This sounds so delicious! I need to try the cauli-rice. Such a great alternative plus I love the added benefit of it being a veggie instead of a grain. Love all of these flavors too, the turmeric makes it look so pretty.
Thank you Emily! I love this as an alternative to rice. Extra veggies are always good thing 🙂
Just love mixing cauli with couscous and different flavours!
Also a big fan of all things “Mediterranean!”
Thank you Carol! I know your are a big turmeric fan too!
I love the color turmeric brings to any dish. This one is beautiful and sounds delicious! Thanks for sharing!
Thank you Kelsey! It’s really delicious!