The cauliflower, golden or orange if you can find it, which adds color without changing the flavor, is sautéed in butter and olive oil with thyme until deeply browned and fragrant. The pearl couscous cooks in vegetable broth, absorbing flavor rather than plain water. The Brie goes in with the rind removed so it melts smoothly into the warm couscous without the rind getting in the way. A small wheel gives you exactly the right amount for two.
The pepitas are toasted in the oven and scattered over the top just before serving. Their saltiness and crunch are what complete the dish. No sauce, no cream, just good cheese and good technique, and more satisfying than anything its ingredient list would suggest.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pearl couscous – you can use rice as well and make a risotto.
- Cauliflower – as you can see I bought a golden or orange cauliflower. Tastes the same as the pale one, is just a little more colorful.
- Vegetable broth – or chicken broth (depending on whether you would like a vegetarian dish).
- Thyme
- Brie cheese – a small wheel of approx. 8 ounces. Discard the rind, which result in about 5-6 ounces of cheese
- Olive oil and butter
- Pepitas – These will be toasted in the oven
How to Make Cauliflower Couscous with Brie and Pepitas
- Step 1 – Cut the cauliflower in small florets and saute in a mix of butter and olive oil with a few sprigs of thyme. This will give a nice brown color to the already colorful vegetable. Thyme adds flavor and a nice aroma in your kitchen.
- Step 2 – Cook the couscous according to the direction on the packaging. Cook in a vegetable both, adding flavor to the grain. You can also use chicken broth.
- Step 3 – Discard the rind of the Brie cheese; it does not melt as nicely as the inside of the cheese. The rind is certainly edible, so that’s not the reason to not use it. Cutting off the rind will leave you with about 5-6 ounces of cheese.
- Step 4 – Toast these raw pumpkin seeds in the oven after you rubbed them with olive oil and salt. Toast more pepitas than you’ll need for this dish, they are a great snack (optional)
- Step 5 – Combine the cauliflower, couscous and cheese, discard the thyme, adding salt and pepper to taste. If too dry, add a little bit of couscous cooking water.
- Step 6 – Just before serving, sprinkle with the toasted pepitas.
Enjoy !
Cauliflower Couscous with Brie & Pepita
Pin Recipe FacebookIngredients
- 1 small head cauliflower
- 1.5 cups vegetable stock, or chicken stock
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 sprigs thyme
- 1 cup pearl couscous
- 8 ounces Brie cheese, (NOTE 1)
- salt and pepper
Toasted Pepitas
- 1/4 cup pepitas
- 2 teaspoons olive oil
- salt
Instructions
- Cut the cauliflower in small florets.
- Heat the vegetable stock and preheat the oven to 325°F.
- Mix the pepitas with a teaspoon of olive oil and some salt. Spread out on a baking sheet and slide in the oven for about 10-15 minutes or until crispy.
- Heat the butter and the oil in a Dutch oven and add the cauliflower florets and the thyme plus a pinch of salt. Saute the cauliflower until crispy and tender, about 5-10 minutes.
- Cook the couscous in the chicken stock according to directions on the packaging.
- Drain the couscous (keep 1 cup of the cooking water aside) and add the couscous to the cauliflower.
- Cut the rind off the Brie cheese and cut the cheese in smaller pieces. Add these to the couscous mixture. Discard the thyme sprigs.
- Stir gently. Add some cooking water if needed.
- Add salt and pepper to taste. Divide over 2 bowls or plates.
- Serve with toasted pepitas and some thyme leaves.
Notes
- Discard the rind of the Brie cheese. Start with an 8 oz. small wheel and when the rind is cut off, you’ll end up with 5-6 ounces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.