Learn how Happify gives you the tools to take charge of your happiness on a daily basis. Acacia Parks, Ph.D is Assistant Professor of Psychology at Hiram College, where she teaches classes on the science of happiness.
Cooking cauliflower couscous: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like.aw cauliflower couscous can be used like cooked grains in salads like tabbouleh or any of these hearty lunch salads. Quickly cooked in a little butter or olive oil on the stove top, the couscous becomes softer and more tender. It can be served just like rice as a side dish for curry, stir-fry, or beans.
Preparation and cooking time: 5Â­â10 minutes. 1  Grate or finely chop cauliflower florets until they resemble rice grains. The fastest way to do this is to pulse the cauliflower florets in a food processor, which gives a finer texture. 2  Place the cauliflower into a loosely covered microwaveable dish. Don't add water: thereâs already enough in the cauliflower to stop it drying out. Place in the microwave and cook on full power for 2 minutes. If you are only cooking one portion, reduce the time to 60 seconds. Or you can stir-fry the grated cauliflower. Add a splash of water to or spray a saucepan with 1-cal cooking spray to prevent it from sticking and set over a high heat. When hot, add the cauliflower and fry for 2â3 minutes, or until softened. If you are using spray, the rice may caramelise a little, adding a nutty flavour. If you have a few more calories to play with, 1 teaspoon sesame or coconut oil (45 calories in total, so it makes each portion 48 calories) makes it even more delicious!