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Meatless Monday: Cauliflower couscous with caramelized onions, cherries & goat cheese

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Get creative with cauliflower

Looks can be deceiving. This dish looks like traditional couscous, but it’s made using cauliflower. It makes a great side dish for a fun change of pace.

Get creative with cauliflower

This Meatless Monday recipe for cauliflower couscous with caramelized onions, cherries and goat cheese makes a hearty side dish for dinner or a filling lunch. The fun thing about this dish? It doesn't include traditional couscous. This "couscous" is made using cauliflower.

I love this recipe because it's a little out-of-the-ordinary and filled with great flavor. To start, you'll caramelize the onion to help bring out its sweetness. It's easy to do — it just takes a little patience and some time. Adding tart cherries to the dish provides a nice complement to the sweet onions, and the goat cheese brings just the right amount of creaminess to the mix.

Cauliflower couscous with caramelized onion, cherries & goat cheese recipe

Serves 4


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small white onion, peeled and cut into thin slices
  • 1 head cauliflower, washed, cored and cut into florets
  • 1/3 cup dry tart cherries
  • 1-2 tablespoons fresh chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 ounces goat cheese

Get creative with cauliflower


  1. Add the olive oil and butter to a skillet over medium heat. When hot, add the onions and toss them around the pan to coat them. Reduce the heat to medium-low.
  2. Allow the onions to cook without burning. Stir them every so often, about every 5 minutes, and scrape up the bottom of the pan as they cook.
  3. Cook anywhere from 30-50 minutes. You want the onions to soften and turn lightly golden, then brown without burning them.
  4. Remove the skillet from the heat.
  5. Add the cauliflower florets to a food processor. Pulse until the florets form small bits, about the size of couscous.
  6. Add about 1/4 cup water to a skillet over medium-high heat. When hot, add the cauliflower bits and cook with a lid on for about 5 minutes, or until the water is absorbed.
  7. When the water is absorbed, turn off the heat but leave the skillet on the burner. Add the dried cherries and mix with the cauliflower. Add the caramelized onions to the skillet along with the parsley. Toss to mix.
  8. Season with salt and pepper, toss and transfer to a serving bowl.
  9. Add the goat cheese crumbles to the mixture and gently fold them into the mixture.
  10. Serve warm.

Go a little crazy with this cauliflower dish!

More Meatless Monday recipes

Carrot and kale stir-fry
Pasta with mushroom ragu
Garlic and mushroom mashed potatoes

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