Cauliflower Couscous

Today I present you with a modern dish, but with classic flavors. In fact, we can consider it a dish on its own, or a seasoning, as well as a tasty main and side dish, which with the addition of bread or pasta will become a complete meal.

I have used it in all its versions, as a main dish, as a buffet appetizer, as a seasoning for pasta, and finally accompanied by béchamel sauce as a filling for lasagne or cannelloni.

Thought for you:

Cost: Economical
Preparation time: 10 Minutes
Portions: 4/6
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

456.29 Kcal

calories per serving

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Energy 456.29 (Kcal)
Carbohydrates 8.48 (g) of which sugars 2.87 (g)
Proteins 29.74 (g)
Fat 32.42 (g) of which saturated 11.03 (g)of which unsaturated 14.56 (g)
Fibers 3.07 (g)
Sodium 1,112.29 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.3 lbs cauliflower
2 tbsp extra virgin olive oil
7 oz smoked pancetta (or diced bacon/ham)
0.4 cups white wine
4 eggs
2 tbsp Parmesan
1 bunch chopped parsley
to taste salt
to taste pepper

Scrambled cauliflower for multiple recipes

Tools

What we need to prepare

1 Cutting Board
1 Knife
1 Food Processor
1 Towel
1 Pan large

Steps

Wash the cauliflower, divide it into florets, and chop it coarsely with a knife or a food processor.
Transfer it to a towel and squeeze it like candy. This will help remove any contained moisture.
In a sufficiently large pan, melt the smoked pancetta cut into cubes together with the oil and 2 bay leaves.
As soon as the pancetta/bacon/ham is well browned, remove it and set it aside, leaving the fat it has released in the pan.
At this point, add the chopped cauliflower, salt, pepper, and 0.4 cups of white wine to the pan with the remaining seasoning.
Cover and let it stew, stirring occasionally for about 15 minutes.
Uncover the cauliflower and pour the prepared mixture inside, raise the heat and stir vigorously to ensure it doesn’t stick to the pan and, at the same time, becomes quite fluffy.
The Cauliflower Couscous is ready to be used, smell the aroma