This light, fluffy joanna gaines cauliflower couscous is made with riced cauliflower, fresh lemon, and parsley, and ready in 20 minutes. The tender cauliflower pearls absorb the bright citrus and savory broth as they soften in the skillet. I love how quickly this wholesome side dish comes together on busy weeknights.
Jump to RecipeWhat Makes This Version Different
I used to avoid cauliflower rice because it often turned out soggy and bland in my kitchen. Following this method changed my approach completely.
The trick is giving the cauliflower enough time to lightly toast in the oil before adding any liquid. I learned that just a splash of broth is all you need for the perfect fluffy texture.
joanna gaines cauliflower couscous Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1/4 cup chicken or vegetable broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
How To Make joanna gaines cauliflower couscous
- Rice the Cauliflower: Place cauliflower florets in a food processor and pulse until they resemble small couscous grains.
- Sauté the Grains: Heat olive oil in a large skillet over medium heat. Add the riced cauliflower and cook for 5 minutes, stirring occasionally.
- Add the Broth: Pour in the chicken broth, salt, and pepper. Cover the skillet and let it steam for 3 to 4 minutes until tender.
- Finish and Garnish: Remove from heat, stir in the fresh lemon juice and chopped parsley, then serve warm.
Recipe Tips
- Avoid over-processing: Pulse the cauliflower in short bursts so it doesn’t turn into mush.
- Do not overcook: Cook just until tender to maintain a slight bite, similar to real couscous.
- Dry the florets: Make sure the cauliflower is completely dry before processing to prevent excess moisture in the pan.
What To Serve With Cauliflower Couscous
Serve this alongside grilled chicken or pan-seared salmon. It also pairs beautifully with roasted vegetables and a dollop of tzatziki for a light vegetarian meal.
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
FAQs
Can I use frozen cauliflower rice?
Yes, but you will need to cook it slightly longer to evaporate the extra moisture. Do not thaw before cooking.
How do I stop my cauliflower from getting soggy?
Use minimal broth and ensure your skillet is hot enough to sauté rather than boil the grains.
Can I make this ahead of time?
You can rice the cauliflower up to 2 days in advance and keep it in the fridge until you are ready to cook.
Nutrition
- Calories: 85 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrate: 5g
- Protein: 2g
Try More Recipes:
- Joanna Gaines Chicken Pot Pie Recipe
- Joanna Gaines Beef Enchiladas Recipe
- Joanna Gaines Chicken Parmesan Recipe
joanna gaines cauliflower couscous
4
servings10
minutes10
minutes20
minutesLight, fluffy joanna gaines cauliflower couscous with fresh lemon, savory broth, and parsley takes just 20 minutes to make. This simple, wholesome side dish is perfect for quick weeknight dinners and pairs easily with your favorite proteins.
Ingredients
1 large head cauliflower, cut into florets
2 tablespoons extra virgin olive oil
1/4 cup chicken or vegetable broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Directions
- 1. Rice the Cauliflower: Place cauliflower florets in a food processor and pulse until they resemble small couscous grains.
- 2. Sauté the Grains: Heat olive oil in a large skillet over medium heat. Add the riced cauliflower and cook for 5 minutes, stirring occasionally.
- 3. Add the Broth: Pour in the chicken broth, salt, and pepper. Cover the skillet and let it steam for 3 to 4 minutes until tender.
- 4. Finish and Garnish: Remove from heat, stir in the fresh lemon juice and chopped parsley, then serve warm.
