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Cauliflower Couscous by Ricardo Cuisine


  • 1 medium head of cauliflower
  • 2 stalks celery (diced)
  • 1 yellow or sweet onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp butter (grass-fed if possible)
  • 1 unpeeled green apple (cored and diced)
  • 1 cup vegetable broth
  • ½ cup sliced almonds
  • ¼ cup dried apricots (diced)
  • 2 tbsp lemon juice
  • Salt and pepper to taste


  1. Wash cauliflower and shake excess water off before ricing (use a food processor or cheese grater). Set aside.
  2. Saute onions, celery, and garlic with the spices and butter in a large pot over medium heat. Add salt and pepper.
  3. When vegetables are soft (approximately 5 minutes – but I cooked them a little longer, mostly because I got distracted with the tomato salad fiasco), add apple, almonds, apricots, and broth, and bring to a boil.
  4. Add cauliflower and simmer covered until desired texture is reached (they recommend al dente).
  5. Remove from heat, stir in lemon juice. The original recipe recommends adjusting seasoning at this point. I guess if you were too scared of putting salt in earlier, this is a good time to put in more if needed. Cool beans? Cool beans. (That’s just a turn of phrase, there are no beans, warm or cool, involved in this recipe)


Disclosure: Ricardo Cuisine contacted us to try a recipe from their website and share my thoughts and opinions, which I did. I was not monetarily compensated or pressured to make this recipe sound better than it was.

The Primal Desire