Cauliflower Couscous with Green Olives and Almonds (GFCF)

Recipe adapted from Brad Farmerie, PUBLIC, New York, NY

½ head (about 1 ½ pounds) cauliflower, broken into florets

½ cup slivered almonds, lightly toasted

¼ cup chopped cilantro

½ cup chopped parsley

2 tablespoons extra-virgin olive oil

½ teaspoon crushed red pepper flakes

3 tablespoons fresh lemon juice

¼ cup sliced green olives (such as picholine, Cerignola or Castelvetrano)

Salt and pepper, to taste



  • Bring a large pot of heavily salted water to a boil. In a separate large bowl, build an ice bath.
  • While the water is heating, place some of the cauliflower florets in a food processor. Working in batches, pulse until the cauliflower has broken down into coarse pieces around the same size as couscous.
  • Transfer the cauliflower to a large fine-mesh strainer and carefully submerge into boiling water for 1 minute. Transfer the cauliflower (still in the strainer) to the ice bath until completely cool; remove and drain well. Place the cauliflower onto a clean kitchen towel and squeeze to remove excess moisture. Place the cauliflower in a large bowl.
  • Add the almonds, cilantro, parsley, olive oil, red pepper flakes, lemon juice and olives to the cauliflower and stir to combine. Season with salt and serve.

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