Cauliflower Couscous with Brie and Pepitas is a main vegetarian dish with beautiful roasted golden cauliflower, creamy Brie cheese and salty crunchy toasted pepitas.
I love the creamy brie combined with the salty pepitas in a bed of couscous and cauliflower. It’s a satisfying dish made without a sauce and cream, but with cheese, you gotta have cheese.
The ingredients of this Cauliflower Couscous with Brie and Pepitas are:
- 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 or chicken broth (depending on whether you would like a vegetarian dish)
- 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
- Salt and pepper
- Pepitas. These will be toasted in the oven
The recipe as 4 important components:
- The cauliflower: Cut 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.
- Couscous: Cook this in a vegetable both, adding flavor to the grain. You can also use chicken broth.
- Brie Cheese: Discard the rind; 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.
- Pepitas: 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.
Prepare the 4 recipe component simultaneously, by toasting the pepitas, cooking the couscous, sauteing the cauliflower, while you prepare the Brie cheese. When all 4 are done, it is a matter of combining the cauliflower, couscous and cheese, discarding the thyme, adding salt and pepper to taste. If too dry, add a little bit of couscous cooking water.
Just before serving, sprinkle with the toasted pepitas.
Cauliflower Couscous with Brie and Pepita
- 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
- 1/4 cup pepitas
- 2 teaspoons olive oil
- Cut the cauliflower in small florets.
- Heat the vegetable stock and preheat the oven to 324 degrees 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.
- 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.