Grilled Vegetable Cauliflower Couscous

4.5/5 rating (2 votes)
Grilled Vegetable Cauliflower Couscous

Let me first thank Shop Rite, E. Hartford for the ingredients to prepare this recipe.  I am not really sure what inspired me but it came to me while I was walking around their product department.  

I just love all of the used of Cauliflower!  Enjoy





  • 2 tablespoons pine nuts (optional)
  • 2 red bell peppers, slice or chop (red and yellow)
  • 1 sweet onion, thinly sliced
  • 1 zucchini, sliced (1/4 inch)
  • 1 portobello mushroom, whole
  • 1 cauliflower head, cut into smaller florets
  • 2 teaspoons sea salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 4-5 tablespoons extra-virgin olive oil
  • 1 teaspoon parsley
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil


  1. Preheat oven to 400 degrees

  2. In a small non-stick sauté pan add in pine nuts ten set temperature to medium.  Let the pine nuts cook for about 3-4 minutes and flip a few times.  Cook until they start to toast up!  Remove from heat and set sit on a plate.

  3. Line 2 baking sheets with parchment paper.

  4. In one baking sheet add the peppers, onion, zucchini and mushroom.  Drizzle with about 1 1/2 tablespoon of extra-virgin olive oil, season with 1 teaspoon sea salt, 1/2 teaspoon pepper, parsley, thyme and basil.

  5. In the other pan add the cauliflower then drizzle with about 1 tablespoon of extra-virgin olive oil and season with the remaining salt and pepper.

  6. Place both baking sheet in the oven and roast for 20 minutes.

  7. Take the vegetables and chop up into small bite size pieces.  Place in a bowl and set aside.

  8. Take the cauliflower and place in your food process with the shredding disk in place.  It will create small pieces to use as the couscous.

  9. Add the cauliflower to the bowl with vegetables and toss in.

  10. Place in a large platter or serving bowl.  

  11. Drizzle with a tablespoon of extra-virgin olive oil and add any fresh or dried herbs the top with the toasted pine nuts.

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