Originally Posted by
Don
This worked so well! I salted the water, put the oregano and some crushed garlic right in the water when the cooked it. If you’re a pesto fan it really lends itself well to pesto sauce and some oven roasted cherry tomatoes!
Have you ever used the the “riced” cauliflower to make couscous? IT’s excellent and the texture is such a dead ringer it’s uncanny. You just strain the cauliflower and no need to ring it out. season it how you’d like your couscous and it’s delicious (sometimes i cook it in chicken stock instead of water).Eric Ripert made it on his show once
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