Gluten-Free Cauliflower Couscous
This delicious recipe is a great, healthy holiday side dish, or the perfect side for your weekly dinner. It also happens to be gluten-free and can be served chilled, warm or room temp!
Serves: 4-6
  • 2 heads of cauliflower, cut into florets
  • 1 pomegranate, seeds removed
  • 1 small bunch of parsley
  • 4 ounces of feta, chopped
  • 4 ounces of pine nuts, toasted
  • ¼ cup capers
  • 1 lemon, juiced and zested
  • 2 tbsp mint, chopped
  • 2 tbsp Dijon
  • ¼-1/2 cup olive oil
  1. Pre-heat oven to 400 degrees.
  2. Toss cauliflower with 2 tablespoons olive oil & roast until golden.
  3. When cauliflower is done, remove from oven and set aside to cool.
  4. Meanwhile, combine lemon juice, zest, Dijon, and olive oil to make vinaigrette. Set aside.
  5. When cauliflower is cool enough to handle, finely chop florets until they resemble Israeli couscous. You can also pulse gently in a food processor instead of chopping.
  6. Combine chopped cauliflower with feta, pine nuts and capers.
  7. Toss with vinaigrette and herbs. Lightly fold in pomegranate seeds.
Feel free to make this your own and add or omit ingredients of your choice.
Recipe by Natalie Forté Wellness at