Cauliflower Couscous
Today I present to you a modern dish with classic flavors. Indeed, we can consider it a dish in itself, or a condiment, and again a tasty second course and side dish, which with the addition of bread or pasta will become a complete meal.
I’ve used it in all versions, as a second course, as a buffet appetizer, as a condiment for pasta, and finally accompanied by béchamel as a filling for lasagna or cannelloni.
Thought for you:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
Let’s go shopping
- 21 oz cauliflower
- 2 tbsp extra virgin olive oil
- 7 oz smoked bacon (or diced guanciale/ham)
- 0.5 cup white wine
- 4 eggs
- 0.25 cup 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 Chopper
- 1 Tea Towel
- 1 Frying Pan large
Steps
Wash the cauliflower, divide it into florets and chop it coarsely with a knife or a food processor.
Transfer it onto a tea towel and squeeze it like a candy. This will help remove any contained moisture.
In a fairly large pan, melt the smoked and cubed bacon together with the oil and 2 bay leaves.
As soon as the bacon/guanciale/ham is well browned, remove it and set it aside, leaving the rendered fat in the pan.
At this point, add the chopped cauliflower, salt, pepper, and 0.5 cup of white wine to the pan with the remaining fat.
Cover and let it stew, stirring occasionally for about 15 minutes.
Uncover the cauliflower, add the mixture you made, raise the heat, and stir vigorously to prevent it from sticking to the pan and to ensure it is well separated.
The Cauliflower Couscous is ready to be used, enjoy the aroma
Storage
Cauliflower Couscous
This dish can be stored in the fridge for up to 2 days, and in the freezer for up to 3 months.
Tips
You can use any type of cauliflower or broccoli.
