Apricot Cauliflower Couscous

Apricot Cauliflower Couscous via Worthy Pause

My husband and I usually have at least one head of cauliflower in our fridge at any given time. Right now we have two.

I roast cauliflower rice about once a week (sometimes more) because it's so versatile. You can even call it couscous if you want, as I did in this case.

I made this dish to go along with this Deconstructed Moroccan Chicken Tagine, but it would also pair nicely with kebabs or stuffed grape leaves

Paleo Apricot Cauliflower Couscous

paleo, gluten-free, whole30, vegan, vegetarian


  • 1 head cauliflower
  • ~2 T olive oil
  • sea salt, to taste
  • 1/2 cup dried apricots, chopped
  • 1 T lemon juice
  • 1/4 cup fresh parsley or cilantro, chopped


  1. Preheat the oven to 400 degrees.
  2. Make riced cauliflower using the grater attachment on your food processor (<-- this one is my fave). If you don't have a grater attachment, you can pulse the cauliflower with the normal blade until it's in small crumbles.
  3. Toss the riced cauliflower with a drizzle of olive oil (you don't need much) and spread evenly on a lined baking sheet. Depending on how much cauliflower you have, you may need two baking sheets.
  4. Sprinkle sea salt over the pan(s). Roast in the oven for about 20-25 minutes. Roast in the oven for about 20-25 minutes. Give it a stir about halfway cooking.
  5. When it's done baking, toss the cauliflower with dried apricots, lemon juice and fresh parsley.