Cauliflower Couscous with Black Lentils and Heirloom Greens Recipe | Vegetarian Times Skip to main content

Cauliflower Couscous with Black Lentils and Heirloom Greens

Using a food processor to grind cauliflower into tiny “grains” makes a couscous alternative that’s perfect for gluten- or grain-free diets. Use French lentils or canned chickpeas instead of black lentils.



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2⁄3 cup black lentils
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1 large or 2 small heads cauliflower
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2 Tbs. olive oil
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1 small onion, finely diced (1 cup)
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3 cloves garlic, minced (1 Tbs.)
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3 carrots, finely diced (1 cup)
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1 medium golden beet, peeled and shredded (1 cup
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2 cups chopped arugula or kale
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¼ cup shredded fresh basil
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¼ cup feta cheese, optional


  1. Bring 3 cups water to a boil in medium saucepan. Add lentils, reduce heat to medium-low, and simmer, partially covered, 20 to 25 minutes, or until tender. 
  2. Meanwhile, pulse cauliflower in food processor in batches until florets are chopped into small, couscous-like pieces. 
  3. Heat oil in large skillet over medium heat. Add onion, and sauté 3 to 5 minutes, or until softened. Add garlic, and cook 30 seconds. Add cauliflower, carrots, and beet and cook 6 to 8 minutes, or until cauliflower is tender. Stir in greens.
  4. Drain lentils, rinse, and drain again. Stir into cauliflower mixture. Fold in basil and feta, if using. Season with salt and pepper, if desired.

Nutrition Information: 

Unit (Serving Size): 
serves 6
10 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
28 g
0 mg
79 mg
9 g
7 g
per 3/4-cup serving