Zaatar Cauliflower Pomegranate Cous Cous


1 large cauliflower head
6 oz cashews
1/2 cup raisins
Olive oil
Juice and zest of 2 lemons
tablespoons minced parsley
RawSpiceBar's Sumac Sesame Za'atar
garlic clove, minced


  1. Heat a cast iron skillet over medium heat. Reduce the heat to medium low, add the cashes and toast, 8-10 minutes, until lightly golden. Chop into pieces.
  2. Break the cauliflower into florets and chop into small pieces.  In a food processor, pulse cauliflower lightly until finely chopped.
  3. In a large sauté pan, heat three tablespoons of olive oil over medium heat. Add the cauliflower couscous and saute, 5-7 minutes.
  4. Remove the couscous from heat and let cool. Add raisins, cashews, za’atar, parsley, garlic, lemon zest, lemon juice, and the remaining two tablespoons of olive oil. Season to taste.
  5. Leave the couscous for about 15 minutes for the flavors to combine. Serve and enjoy!

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