[Cauliflower Semolina with Dried Fruits]
Forenote: in the US, the word couscous is commonly used for the North African wheat pasta shaped into very small beads. The more precise term for that ingredient is semolina — “semoule” in French. Couscous the dish typically refers to steamed semolina served with vegetables, sauces and often grilled meat. This recipe uses cauliflower to create a light, vegetable-based version of semolina that mimics the texture of traditional couscous.
I adapted this recipe after finding a head of cauliflower in a Campanier basket. It had been sitting in the produce drawer for a while and, with spring approaching, I was leaning toward lighter vegetables like zucchini and tomatoes rather than cauliflower. Still, the cauliflower turned out to be perfect for a creative, slightly sweet-and-savory side dish.
The idea came from a cooking magazine, and the technique is simple: grate the cauliflower, steam it briefly until tender but still slightly al dente, then dress it with a reduced wine and honey marinade, preserved lemon peel, and finely chopped dried fruits. The result is a fragrant, textured “mock couscous” that works as a vegetarian side or as a complement to grilled meats.
Preserved lemon, or citron confit, is a common condiment in North African cooking and adds a bright, salty-citrus note to this dish. If you haven’t tried preserved lemon before, it’s worth making or purchasing — a little goes a long way and it pairs especially well with sweet dried fruits and warming spices. The original recipe suggested including fresh mint for color and freshness; if you have mint, add it just before serving.
This cauliflower semolina is naturally suited to low-carb diets while still providing the experience of couscous. It’s quick to prepare, light on the palate, and versatile: serve it warm, at room temperature, or as part of a composed salad. Below is a clear, practical recipe with straightforward steps and suggestions for small variations.
Semoule de Chou-Fleur aux Fruits Secs
– one head of cauliflower
– a quarter of a preserved lemon (use the peel only)
– 2 dried figs
– 2 dried apricots
– 1/3 cup white wine
– 1 tsp honey
– 1/2 tsp harissa (optional — substitute another hot sauce or red pepper flakes to taste)
– 20 g butter, diced (about 1 1/2 tbsp)
– salt and freshly ground black pepper to taste
– 8 fresh mint leaves, chopped (optional)
Preparation
1. Grate the cauliflower finely using a food processor or box grater until the pieces resemble grains of semolina. Transfer the grated cauliflower to a steaming basket or baskets placed over a saucepan of boiling water.
2. Steam the cauliflower for 10 to 15 minutes, until tender but still slightly firm to the bite. Avoid overcooking so it keeps a pleasant, grain-like texture.
3. While the cauliflower steams, prepare the preserved lemon and dried fruits. Keep only the rind of the preserved lemon and discard the soft inner flesh. Finely dice the lemon peel and the dried figs and apricots. Chop the mint leaves if using.
4. In a small saucepan, bring the white wine to a boil. Stir in the harissa (or chosen chili) and the honey. Reduce the heat and simmer until the mixture has reduced by roughly half, concentrating the flavors into a glossy, slightly syrupy marinade.
5. When the cauliflower is done, transfer it to a large bowl. Season with salt and pepper, add the diced butter, and toss until the butter melts and coats the cauliflower evenly.
6. Pour the reduced wine-honey marinade over the steamed cauliflower, then add the chopped dried fruits and preserved lemon rind. Toss gently to combine. Taste and adjust seasoning. Add the chopped mint leaves just before serving for a fresh finish.
Serve warm or at room temperature as a flavorful side dish or light vegetarian main. This mock couscous pairs well with roasted vegetables, grilled fish, or spiced lamb. Variations: swap the dried figs and apricots for raisins, chopped dates, or toasted nuts for added crunch. For a vegan version, replace the butter with a splash of olive oil.
(Recipe adapted from a magazine recipe for “Brochettes de foie d’agneau de lait, semoule de chou-fleur à la menthe”)