With this Pineapple Cherry Cauliflower Couscous recipe, I like to cook it at the beginning of the week since there are usually left overs for days (unless I have more family over to share). It’s a healthy and kid friendly side dish that lets you get creative while adding in your own fruits, vegetables and spices. My kids don’t like many spices so when I asked Jewels to add in whatever spice she wanted, she chose her favorite, cinnamon! Low and behold it was the perfect spice because we all loved it! Not spicy and not bland. Gave it the right amount of flavor to make it a kids favorite.
We also like to try out different salad dressings on top of this Pineapple Cherry Cauliflower Couscous. Some of our top dressings are raspberry vinaigrette, orange poppy seed and buttermilk ranch. Top this dish with sliced cherries or you can try mandarin oranges or sliced apples. Enjoy!
Pineapple Cherry Cauliflower Couscous
Ingredients
- 1 cauliflower head
- 3 tbsp butter
- 3 cups chopped and stemmed kale leaves
- 1 1/2 tbsp ground cinnamon
- 1/2 cup chopped almonds
- 1/2 cup dried cranberries
- 1/2 cup crushed pineapple (drained)
- 1 cup pitted and sliced cherries
Instructions
- Cut up head of cauliflower into pieces and put into a food processor or blender. I used the pulse mode on the blender for the best result. Any large pieces blend again in a second batch.
- In a large skillet pan, add 3 tablespoons of butter and melt over medium high heat.
- Add your cauliflower and cover the entire bottom of the pan. Let cook for 5 minutes.
- Add in your cranberries, cinnamon, pineapple, and pineapple juice, and stir then let sit for a few minutes.
- Add in kale and almonds. Stir and cover for 2-3 minutes to let the kale soften and brighten.
- Stir once more then tranfer to a bowl for serving.
- Top with sliced cherries.
