Ok, so I bet you might be thinking…what’s cauliflower couscous? It’s basciaily just cauliflower rice. You see, when you throw that cauliflower into the food processor and finely mince it, it becomes much softer and I find it has a consistency that reminds me exactly of couscous!
This vegetable stew takes all the great flavors of fall and summer, and combines them to create this hearty, vegetarian stew that is perfect with the couscous!It has savory flavors from the garlic, tomato and mushrooms with a little sweetness from that butternut squash. The cauliflower couscous provides a fluffy texture, that allows all those great flavors to to melt in your mouth!
As much as I love cauliflower, I don’t think we should be using veggies to substitute carbs. We need carbs in our life, for energy, satiety and satisfaction. This would be perfect mixed with regular couscous, or maybe a piece of buttered toast.
I would also definitely recommend serving it with your favorite protein – roasted chicken thighs, or some tofu and chick peas for a vegetarian option.
Let’s get cooking!
Butternut Squash Veggie Stew with Cauliflower Couscous
Ingredients
Cauliflower Couscous
- 1 large cauliflower
- 1/2 onion finely chopped
- 1/2 tbsp olive oil
- salt & pepper to taste
Vegetable Stew
- 1 tbsp olive oil
- 8 oz container portobello mushrooms sliced
- 1 butternut squash chopped
- 2 yellow squash chopped
- 2 medium tomatoes chopped
- 1 large clove garlic or 2 small minced or pressed through a garlic press
- 1 tsp salt & pepper
- 1-2 inches Parmesan cheese Rind optional
Instructions
- Begin stew by warming up 1 tbsp olive oil on medium heat in a large pot or dutch oven. Begin sautéing mushrooms, about 3-5 minutes, until they are seared and begin to reduce in size.
- Add yellow squash and butternut squash. Stir to combine and cook about 5 minutes.
- Add garlic, salt and pepper. Once garlic is fragrant, about 30 seconds, add tomato and stir. Add Parmesan rind, stir in, cover and cook on low heat for 30-40 minutes. Check half way through and stir.
- While stew cooks, cut cauliflower into florets. In two batches, add to food processor and pulse until cauliflower has rice like consistency.
- On medium heat, add 1/2 tbsp olive oil to separate sauté pan. Add onions and cook until translucent. Increase heat to medium-high and add cauliflower couscous. Cook for 10 minutes, stirring often. Season with salt& pepper, to taste.
- Remove rind from stew at completion of cooking. Serve stew over cauliflower, with your favorite protein and slice of freshly toasted bread and butter!
There you have it! As the sauce cooks down, the tomatoes and butternut squash breakdown to provide a sauce-like texture, with a savory, meaty flavor from the mushrooms. Served over this cauliflower couscous, this dish is a perfect side to any protein or eaten as a vegetarian dish!
You can also add spinach at the end for some extra greens, or add in some red chili flakes for some heat.
However you do it, make it how you LOVE it.
As always, hope you enjoy!
Lots of LOVE,
Eva