The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Lightly Curried Lemon Cauliflower "Couscous"
Facebook Tweet Google+ Pinterest Email More Sharing Options

Lightly Curried Lemon Cauliflower "Couscous"

I never met a couscous I didn't like... and this one really sweeps me off my feet! 

This recipe morphed out of a simpler version I first experimented with years ago in a vegetarian cooking class.  Once a week I would brave cooking things I'd never even heard of before with five strangers, in a tiny dollhouse kitchen at the local community college!  It was a truly comedic experience, but one in which I gained quite a bit of inspiration and it totally rekindled my vegetarian-kitchen fire! 

It was a super treat to be part of that class, mainly because of the teacher; the divine vegetarian inspiration that is Jill Nussinow!  She authored the famous cookbook, The Veggie Queen, and to me, she is a local hero! 

If you aren't familiar with The Veggie Queen, be sure to check her out!  You will find both the goddess and the book to be priceless resources of veggie info and ideas. 


Lightly Curried Lemon Cauliflower "Couscous"

1/2 head small organic Cauliflower

1/4 cup Dried Cranberries

1/8 cup toasted Pinenuts

1/4 tsp toasted Cumin Seeds 

1/2 tsp mild yellow Curry Powder

1/4 tsp Turmeric (optional)

4 tbsp fresh chopped Parsley or Chives

2 tsp fresh Lemon Juice

1 tsp fresh Lemon Zest (optional)

1/4 tsp Sea Salt or less, as desired

1 tbsp raw Tahini


In a small saute pan, gently toast pinenuts, remove and then toast cumin seeds.  Set aside to cool.

Blend raw cauliflower florets in a food processor until it resembles small coarse grains similar to couscous.  

Mix lemon juice, tahini, salt, curry powder and turmeric.  Add to cauliflower grains until incorporated.  Mix in chopped parsley/chives, pinenuts and cranberries last and blend just until evenly distributed.

Serve in a colorful bowl and enjoy with friends!  You can refrigerate any leftovers for up to 24 hours but I love this dish best, same-day-fresh.  :)


Thank you for supporting BuddhasDelight's vegan dream!  I hope you enjoy this easy-tasty-healthy recipe, please vote if it makes your heart pulse... ;)

Healthy Snacks Delivered Monthly
  1. evalovesbend
    What a great idea! Looks like a delicious and healthy dish. Vote #2.
  2. pftsusan
    Very healthy. Voted. Please stop by if you would like to check out, My Lets Get Moving blog.
  3. Virtually Homemade
    Virtually Homemade
    Yum - what a creative idea. I was definitely expecting couscous to be in the recipe. Voted! Check out my spaghetti squash recipe :)
  4. Carolyn
    Vote #6! Dried cranberries sound like a tasty addition!
  5. Veganara
    Vote no 7. Mmm, sounds great, I never met a couscous I didn't like either, and what an inventive idea, to use cauliflower in its place! I suppose you could also use quinoa, couldn't you? Check out my most recent recipe for Baba Ghanoush (Smoky Aubergine Caviar) for a tasty dip idea, and if you like it, please vote! One to rival your spinach dip!
  6. BuddhasDelight
    hi all, thank you for your brilly comments and votes! :) I just realized i accidentally deleted part of the opening section, no wonder ya'll are confused! indeed, this couscous is not truly couscous, but is a mock version made from vegetable matter! which i adore because of the health and gluten-free factor (used to eat a lot of pasta, but don't digest it well now.) that being said, i apologize if the title was misleading, here is the corrected paragraph: " I never met a couscous I didn't like... and this one really sweeps me off my feet! Especially because it's made of vegetables! This recipe is great because it's couscous-esque but is gluten-free and wildly healthy." I am bit terrible for editing late at night and ghastly typos ensue... thanks all! cheers and i will be sure to visit your new articles and give them my love... :) happy posting!


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.