Couscous is an excellent side dish or vegetarian option that is perfect for outdoor dining. It can be served warm or cold, has a satisfying kick of spice, and is healthy to boot. Just a plate of couscous, you think? Well, not quite. Unlike Middle Eastern couscous, which is made with tiny grains of semolina wheat, this “couscous” is a grain-free alternative, and therefore gluten-free.
The star of the show is cauliflower. Its versatility, sturdy texture, and nutty, buttery flavor seamlessly transform otherwise wheat-y and starchy preparations. Cauliflower is a healthy, tasty stand-in for wheat in flour mixes for pizza crust, crackers, bread, and pasta. When finely chopped, it’s a great substitute for rice, and when pureed, it’s a light and fluffy alternative to mashed potatoes. While the end results have a notable nutty and vegetal quality, cauliflower, with all of its iterations, is light, gluten-free, and delicious.
