Cauliflower or Couscous? Another Gluten Free Favorite!

Beth Rosen, RD cauliflower couscous

Everyone should have variety in their diet, but when you are limited by intolerances, allergies, picky or fickle eaters, it’s not that easy. Besides my intolerances, I have picky and fickle eaters at my table. A fickle eater is someone who says, “Oh, Mom, I love this! Can you make this all the time?” And then a week or two later, after you have purchased the ingredients in bulk so that you can make a lifetime supply of this, your fickle eater says, “Mom, I don’t like this. Why do you keep making it?” Sound familiar?

Even though we all like and/or tolerate different foods, I still like it when all of the plates on my table look the same. If I am serving chicken, broccoli and couscous, I want my kids to see that I have something similar to what they are eating. First, because I think it’s important to have foods from at least three food groups at a meal. It also makes it easier to get all of the essential nutrients that your body needs throughout the day. Second, because I want to practice what I preach; if they have a grain and a meat and a veggie on their plates, I should too. Enter the gluten free “couscous”…

couscous or not?

couscous or not?

Or is it couscous? I’m going to let you in on the secret. It’s not. It’s not even a grain. It’s cauliflower! Before you make a face, try it. Or at least hear me out. Cauliflower is a cruciferous vegetable. It is chock-full of vitamins, phytochemicals (disease-fighting agents) and fiber. Best of all, there is only 35 calories per cup of cauliflower, so you can eat to your heart’s content. And your heart will be content because it also contains omega-3 fatty acids, which are known to protect against, and lower the risk for, cardiovascular diseases. Ready to give it a try? Here’s what you do:

Preheat your oven to 425F. Take a head of cauliflower and cut it up into florets. Wash it and let it dry.

cut and washed!

cut and washed!

Spread the cauliflower out onto a baking sheet. I cover mine with foil because I don’t want to have to scrub it. But, if you enjoy doing the dishes, feel free to skip the foil. Grate or mince one large clove of garlic (add more if you like garlic) and drizzle with olive oil (about two teaspoons). Add salt and pepper to taste. Mix it all up with your hands to get everything evenly coated. This is what it looks like before you put it in the oven…

Before...

Before…

And after about 25 minutes and some occasional flipping, this is what it looks like when it comes out of the oven…

...and after.

…and after.

Take all of the cauliflower and put it into a food processor…

ready for a spin!

ready for a spin!

Pulse the food processor a few times until it is the consistency of couscous. Put it into a serving bowl as you would couscous and serve it. See what the family critics say. The cauliflower has a slightly sweet flavor after being roasted that I find delicious. Voila…

cauliflower couscous

cauliflower couscous

You could take it one step further and make “mashed potatoes” by processing it until it is a pureed texture. While doing this, you can add either a little more oil or your favorite milk (ie. cow, soy, almond, rice) for a smoother texture.

So, are you going to try it? Let me know what you think!

xo
B

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Beth Rosen

Eating Attitudes™ & Gut Expert

Beth Rosen, MS, RD, CDN is a Registered Dietitian and owner of Beth Rosen Nutrition. She practices a non-diet philosophy and is a Health at Every Size" practitioner. Her goal is to end the pain of diet culture, one person at a time. Beth's techniques and programs empower chronic dieters, and those who consider themselves emotional and /or stress eaters, to ditch the vicious cycle of dieting, eat fearlessly by removing Food and diet rules, and mend their relationship with food and their bodies. Beth's works face-to-face with clients in Southbury, CT, and virtually with clients, worldwide.

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