See what others are loving—and bring home these pieces while they’re still in stock. Shop Holiday Favorites.

It’s here! Find nostalgic pieces for bright, beloved traditions and unfolding joy. Shop the holiday collection.

Coming January 28: Jo’s New Children’s Book, The World Needs the Wonder You See. Pre-Order Today.

0
Magnolia Table Cauliflower Couscous

Cauliflower Couscous

byJoanna Gaines
Total 35 mins, includes cooling time
Active 35 mins
Makes 8 servings
TIP: If the couscous comes out a little dark, add 2 teaspoons of sherry to brighten it up.
Ingredients
  • 1/2 cup dried cranberries
  • 1 cup boiling water
  • 8 cups cauliflower florets (about 3 3/4 pounds, from 2 medium heads)
  • 3 tablespoons salted butter
  • 1/4 cup thinly sliced shallot (about 1 small)
  • 3 garlic cloves, minced
  • 3 cups finely chopped stemmed kale leaves (about one 5-ounce bunch)
  • 1/2 cup chopped almonds
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons sherry vinegar
  • 1/2 cup chopped green onions
Directions
  1. In a small heatproof bowl, combine the cranberries and boiling water. Let stand until the fruit is softened, about 10 minutes. Drain and set aside.
  2. Meanwhile, working in batches of about 2 cups of florets, process the cauliflower in a food processor until very finely chopped (about the size of couscous), about 10 seconds. Process any large remaining pieces with the next batch. Pour into a bowl and repeat with all the cauliflower.
  3. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the shallot and garlic and cook, stirring frequently, until slightly softened, about 1 1/2 minutes. Stir in the cauliflower and spread it into a single layer. Cook undisturbed for 5 minutes, until the bottom is slightly browned. Stir, then cook, stirring occasionally, until the cauliflower is tender, about 2 minutes.
  4. Stir in the drained cranberries, kale, 1/4 cup of the almonds, and the salt. Cover and cook until the kale is slightly tender and bright green, about 2 minutes. Add the vinegar and stir to combine. Transfer the mixture to a large bowl, cover, and keep warm.
  5. To the skillet, add the green onions, remaining 1 tablespoon butter, and remaining 1/4 cup almonds and cook, stirring occasionally, until the butter is melted, about 1 minute.
  6. Serve the couscous warm, topped with the green onion/almond mixture.
“Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.