Cauliflower Couscous

Today I present to you a modern dish with classic flavors. Indeed, we can consider it a standalone dish, a condiment, and also a tasty second course and side dish, which with the addition of bread or pasta will become a complete meal.

I have used it in all versions: as a second course, as a buffet appetizer, as a pasta condiment, and finally accompanied by béchamel as filling for lasagna or cannelloni.

Thought for you:

Cost: Economical
Preparation time: 10 Minutes
Portions: 4/6
Cooking methods: Slow Fire
Cuisine: Italian
Seasonality: Fall, 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

1.32 lbs cauliflower
2 tbsps extra virgin olive oil
7 oz smoked pancetta (or diced guanciale/ham)
1/2 cup white wine
4 eggs
1/4 cup Parmesan cheese
1 bunch chopped parsley
to taste salt
to taste pepper

Scrambled Cauliflower for Multiple Recipes

Tools

What we need to prepare the

1 Cutting Board
1 Knife
1 Chopper
1 Tea Towel
1 Pan large

Steps

Wash the cauliflower, divide it into florets, and chop it coarsely with a knife or with a food processor.
Transfer it onto a tea towel and squeeze it like a candy. This will help remove any excess moisture.
In a fairly large pot, melt the diced smoked pancetta together with the oil and 2 bay leaves.
Once the pancetta/guanciale/ham is well browned, remove it and set it aside, leaving the rendered fat in the pot.
At this point, add the chopped cauliflower, salt, pepper, and 1/2 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 previously prepared, raise the heat, and stir vigorously to prevent it from sticking to the pot, while ensuring it becomes nicely separated.
The Cauliflower Couscous is ready to be used, enjoy the aroma