I love this spiced cauliflower couscous because it’s a fresh twist on a classic dish that feels light but full of flavor. It’s one of those recipes that’s simple to make and always makes me feel like I’m eating something special. I can’t wait for you to try it and enjoy how the spices bring the cauliflower to life.
Most of the ingredients in this recipe are easy to find, but if you don’t usually keep ground cumin, coriander, or turmeric at home, you might want to pick them up at the supermarket. Fresh parsley and mint add a bright, fresh taste, so try to get them fresh rather than dried. The lemon juice is just for a little zing at the end, so fresh lemons work best here.

Ingredients for Spiced Cauliflower Couscous Recipe
Cauliflower: The main ingredient, cut into florets and pulsed to look like couscous grains.
Olive oil: Used for cooking and adding a smooth, rich flavor.
Ground cumin: A warm spice that gives the dish a slightly earthy taste.
Ground coriander: Adds a light, citrusy flavor that pairs well with cumin.
Ground turmeric: Gives a beautiful golden color and a mild, slightly bitter taste.
Salt: Enhances all the flavors in the dish.
Black pepper: Adds a little bit of heat and depth.
Fresh parsley: Chopped and stirred in at the end for a fresh, herbaceous note.
Fresh mint: Adds a cool, refreshing flavor that balances the spices.
Lemon juice: Brightens the dish with a tangy finish.
Technique Tip for This Recipe
One of the most important steps in this Spiced Cauliflower Couscous Recipe is turning the cauliflower florets into couscous-like grains using a food processor. Here’s how to do it just right:
- Break the cauliflower into smaller pieces that will fit easily into the food processor bowl.
- Put the pieces in the food processor but don’t fill it too full—work in batches if you need to.
- Use the pulse button in short bursts, about one second each time. This helps you control the size of the pieces.
- Stop and check often. You want the cauliflower to look like tiny grains, similar to couscous, but not mushy or pureed.
- If some pieces are too big, give them a few more pulses, but be careful not to overdo it.
This technique makes cooking smoother because the cauliflower cooks evenly and quickly, just like real couscous. If the pieces are too big, they won’t soften well, and if they’re too small, you’ll end up with a mushy texture. Getting the size just right means your dish will have a nice, fluffy feel that’s fun to eat.
When I first tried this, I accidentally pulsed too long and ended up with a cauliflower puree. It was still tasty, but not the texture I wanted. Now, I always pulse in short bursts and check often. Also, if you don’t have a food processor, you can grate the cauliflower on a box grater, but it takes a bit more time.
Once you have your cauliflower couscous, the rest of the recipe comes together quickly, and you get to enjoy all those warm spices and fresh herbs in every bite!
Suggested Side Dishes
Alternative Ingredients
cauliflower - Substitute with broccoli: Broccoli can be pulsed into a similar texture and offers a slightly different but complementary flavor.
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.
ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy and nutty flavor profile to cumin.
ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor that can mimic the taste of coriander.
ground turmeric - Substitute with ground ginger: Ground ginger offers a warm and spicy flavor that can complement the other spices in the dish.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture to the dish.
black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can still work well in the recipe.
fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright and citrusy flavor that can replace parsley in many dishes.
fresh mint - Substitute with fresh basil: Fresh basil provides a sweet and aromatic flavor that can complement the other herbs in the recipe.
freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy and acidic flavor that can mimic the brightness of lemon juice.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
- Allow the cauliflower couscous to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
- Transfer the cooled couscous to an airtight container. For best results, use a container that fits the amount of couscous closely to minimize air exposure.
- Store the container in the refrigerator. The spiced cauliflower couscous will keep well for up to 4 days.
- For longer storage, consider freezing. Place the couscous in a freezer-safe container or a resealable plastic bag. Be sure to remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date to keep track of its freshness.
- When ready to use, thaw the couscous in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.
- Reheat the couscous in a skillet over medium heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, stirring every 30 seconds to ensure even heating.
- If the couscous seems dry after reheating, add a splash of olive oil or a squeeze of lemon juice to refresh the flavors.
- Garnish with additional fresh parsley or mint before serving to enhance the dish's vibrant taste and appearance.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil or a splash of water to the skillet.
- Add the leftover cauliflower couscous to the skillet.
- Stir occasionally, cooking for about 5-7 minutes until heated through.
- If it seems dry, add a bit more olive oil or water to keep it moist.
Microwave Method:
- Place the cauliflower couscous in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or a damp paper towel.
- Microwave on high for 1-2 minutes.
- Stir the couscous and check the temperature.
- If needed, microwave in additional 30-second increments until heated through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the cauliflower couscous evenly in an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for about 10-15 minutes, or until heated through.
- Stir halfway through the reheating process for even heating.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the cauliflower couscous in the steamer basket.
- Cover and steam for about 5 minutes, or until heated through.
- Stir gently to ensure even heating.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the cauliflower couscous in the air fryer basket.
- Air fry for about 3-5 minutes, shaking the basket halfway through.
- Check for even heating and adjust time if necessary.
Best Tools for This Recipe
Food processor: Used to pulse the cauliflower florets until they resemble couscous.
Large skillet: Used to heat the olive oil and cook the spiced cauliflower couscous.
Spatula: Used for stirring the spices and cauliflower couscous in the skillet.
Measuring spoons: Used to measure out the ground cumin, ground coriander, ground turmeric, salt, and black pepper.
Measuring cup: Used to measure the chopped fresh parsley and mint.
Knife: Used to chop the fresh parsley and mint.
Cutting board: Used as a surface for chopping the fresh parsley and mint.
Lemon squeezer: Used to extract freshly squeezed lemon juice.
Serving dish: Used to serve the spiced cauliflower couscous warm or at room temperature.
How to Save Time on Making This Recipe
Pre-cut cauliflower: Buy pre-cut cauliflower florets to save time on chopping.
Use pre-ground spices: Opt for pre-ground cumin, coriander, and turmeric to avoid grinding them yourself.
Food processor efficiency: Pulse the cauliflower in the food processor in batches to ensure even texture.
Pre-chopped herbs: Purchase pre-chopped parsley and mint to cut down on prep time.
Lemon juice alternative: Use bottled lemon juice if you’re in a hurry, though fresh is always best.

Spiced Cauliflower Couscous Recipe
Ingredients
Main Ingredients
- 1 head Cauliflower cut into florets
- 2 tablespoon Olive Oil
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Ground Turmeric
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup Chopped Fresh Parsley
- 0.25 cup Chopped Fresh Mint
- 1 tablespoon Lemon Juice freshly squeezed
Instructions
- 1. Place the cauliflower florets in a food processor and pulse until they resemble couscous.
- 2. Heat the olive oil in a large skillet over medium heat.
- 3. Add the ground cumin, ground coriander, ground turmeric, salt, and black pepper. Cook for 1 minute, stirring constantly.
- 4. Add the cauliflower couscous to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
- 5. Remove from heat and stir in the chopped parsley, mint, and lemon juice.
- 6. Serve warm or at room temperature.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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