Not to sound all LA on you but to get totally LA on you, I’m attempting to go gluten-free. I know, know! Trust me, it’s much more painful for me to not eat bread and devour pasta than it is for you to hear “gluten-free” one more time.

I’m not excited by this idea whatsoever but have no choice, so I’m trying everything I can to find desirable substitutes to my favorite gluten-packed dishes. One thing I’ve been heavily experimenting with is cauliflower: cauliflower rice, cauliflower bread, cauliflower crusts, oh my! So far, one of my favorite dishes during this binge is Gwyneth Paltrow’s Cauliflower Couscous from It’s All Easy. It’s nice and light, and the cauliflower does give a pretty fair couscous texture. Here’s how to make it:

Grab:
½ medium head of cauliflower
1 small garlic clove, very finely grated or minced
Juice of 1 small lemon, plus more to taste
4 tablespoons olive oil, plus more to taste
Pinch of Aleppo pepper (if available, or use sweet paprika + a little cayenne)
Pinch of salt, plus more to taste
About ½ a cucumber, seeded, and cut into 1cm (½ in) pieces (about 1 cup prepared)
⅓ cup chopped fresh parsley
⅓ cup chopped fresh mint
⅓ cup chopped fresh coriander
2 spring onions, thinly sliced

Make:
1. Break the cauliflower into florets, then pulse in a food processor 10-15 times for 1-2 seconds each time. Stop when the cauliflower has been broken down into pieces the size of quinoa or couscous.

2. In the bottom of your serving bowl, whisk together the garlic, lemon juice, olive oil, Aleppo pepper (or substitute), and a pinch of salt. Add the cauliflower, cucumber, herbs, and spring onions, and toss to combine. Season with salt, more lemon juice, and olive oil to taste.

p.s. Any gluten-free suggestions? Help!

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