Traditional recipes

Cauliflower 'couscous' salad recipe

Cauliflower 'couscous' salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad

Cauliflower masquerades as couscous in this paleo salad recipe with red pepper, olives, lemon and parsley. If you don't have a food processor, you can use a grater to prepare the cauliflower.

5 people made this

IngredientsServes: 4

  • 1 head cauliflower, cut into large chunks
  • 1 tablespoon olive oil
  • 1 red pepper, finely chopped
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 180ml chicken stock
  • 1 teaspoon salt
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 lemons, zested and juiced
  • 30g freshly chopped parsley
  • 20 Kalamata olives, pitted and sliced

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Process cauliflower in batches by pulsing in a food processor until it has the consistency of cooked couscous.
  2. Heat olive oil in a large pan over medium-high heat. Cook red pepper in hot oil until hot, about 2 minutes; add shallots and garlic and cook until soft, about 2 minutes. Stir cauliflower with the vegetables in the pan; cook and stir until the cauliflower is hot, 3 to 5 minutes.
  3. Pour chicken stock over the cauliflower mixture; season with salt and thyme. Simmer the mixture until the liquid is absorbed, about 5 minutes. Stir lemon zest and lemon juice into the mixture; continue cooking for about 2 more minutes.
  4. Remove pan from heat; add olives and parsley. Toss to mix before serving.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by SZYQ1

Made almost as written and it's a hit! Absolutely delicious. The only change I made was omitting the olives because the main dish had olives in it and hubs is somewhat finicky about olives as it is. Used as a side to Moroccan Meatballs from a different website. We'll definitely be making this again, and hopefully with the olives. Thanks for the recipe.-29 Sep 2018

by amcc

This was pretty good. My daughter, who normally likes cauliflower, did not care for it. My son, who normally doesn't like cauliflower, loved it. My husband thought it was regular couscous. I found it filling, a great alternative to a carb. We really like cumin, so I substituted it for the thyme and I added shredded carrot to the veggies. Will make it again with some alterations to try to win my daughter over.-11 Jun 2016

by LilSnoo

Delicious! Super healthy and this makes HUGE servings, granted, my head of cauliflower was slightly large. I made this exactly as written and wouldn't change a thing. This is easily customizable to personal preferences. I bet some feta would be tasty too! I'll definitely be making this again! I used the blender jar of my Ninja to "rice" the cauliflower and it worked perfectly. Just a couple pulses is all it took.-28 Apr 2016

  • 1 small cauliflower (1kg)
  • 1 teaspoon sea salt flakes
  • 1 cup firmly packed mint leaves, chopped coarsely
  • 1 cup firmly packed coriander (cilantro), chopped coarsely
  • 1 cup firmly packed parsley, chopped coarsely
  • 300 g (9.5 oz) fresh peas, shelled
  • 1 ½ cups mung bean sprouts
  • ½ cup pitted Sicilian green olives, halved
  • ½ cup slivered pistachios
  • 50 g (1.5 oz) preserved lemon*, pulp discarded, rind sliced thinly
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon sea salt flakes, extra
  • lemon wedges and extra mint leaves, to serve
  • ½ cup coconut yoghurt
  • 2 tablespoons finely chopped mint leaves
  • ¼ cup juice from lemon
  • 1 Make the mint yoghurt sauce by processing coconut yoghurt, mint and lemon juice in a small food processor until smooth. (Alternatively, whisk all ingredients together in a small bowl.) Season to taste and place in fridge.
  • 2 Cut cauliflower into florets. Working in batches, process cauliflower and salt, until it resembles a couscous-like consistency. Transfer to a clean tea towel, doubled piece of muslin or a nut bag squeeze all the liquid out of the cauliflower. (Wringing the cauliflower gives it a real couscous fluffiness and amplifies the nutty flavour!)
  • 3 Transfer cauliflower couscous to a large bowl fluff with a fork. Add herbs, peas, mung bean sprouts, olives, three-quarters of the pistachios and the preserved lemon rind mix until well combined.
  • 4 Whisk olive oil, lemon juice, pepper and extra salt in a small bowl until well combined. Drizzle over cauliflower couscous stir to combine.
  • 5 Sprinkle with remaining pistachios and extra mint leaves. Serve with lemon wedges and yoghurt sauce.

Variation: You may use a crunchy sprout combo instead of only mung bean sprouts &mdash just keep it at 1 ½ cups total. You may also opt for another nut instead of pistachios!

*Tip: Preserved lemons are a North African specialty available from delicatessens and specialty food shops. Use the rind only. Remove and discard the fleshy pulp rinse the rind well under cold water before using to remove excess saltiness.

Cauliflower 101 – The Basics (UPDATE)

This is an updated and expanded edition of my original post for “Cauliflower 101 – The Basics.” If you have questions about cauliflower, are looking for nutrition information, or tips on how to use cauliflower, along with some recipe ideas, this should help!

Cauliflower 101 – The Basics (UPDATE)

About Cauliflower
Cauliflower is a member of the cruciferous vegetable family, so it is related to cabbage, kale, Brussels sprouts, broccoli, and other such vegetables. There are many different types of cauliflower, including those with different colors in orange, green, and purple. In the United States, most cauliflower sold is white with a fairly large, compact head (or “curd”) with undeveloped flower buds that resemble broccoli florets.

The history of cauliflower dates back about 2,000 years. It appears to have originated in the area of modern-day Turkey. Many cultures prefer a loose curd variety of cauliflower (similar to broccoli rabe) over the tight compact head variety often seen in American grocery stores. Cauliflower is more popular in other parts of the world than in America, although popularity is increasing with the new ways of preparing it with the “low carb” trend. China and India produce about 74% of the world’s cauliflower.

Nutrition and Health Benefits
Cauliflower is an excellent source of Vitamin C, Vitamin K, folate, pantothenic acid, and Vitamin B6. It also supplies a lot of choline, fiber, Omega-3 fats, manganese, phosphorus, biotin, Vitamin B1, Vitamin B2, Vitamin B3, potassium, and magnesium. It is a very low-calorie food, with one cup of raw cauliflower having only 25 calories.

Like other members of the cruciferous family, cauliflower is high in antioxidants (specifically glucosinolates) that are known for fighting inflammation and reducing our risk for serious diseases. Also, cauliflower, like its cousin broccoli, contains choline, a compound that protects our nervous system and helps to ward off serious neurodegenerative conditions such as dementia and Alzheimer’s disease.

When eaten at least once a week, cauliflower has been associated with a lower risk of colorectal cancer. Cauliflower has also been shown to lower the risk of prostate cancer. Cauliflower has been included in assorted research projects studying the effects of cruciferous vegetables on the risk of cardiovascular diseases. These studies have repeatedly shown a decreased risk for such diseases. Because cauliflower has been shown to bind to bile acids in the digestive tract, eating cauliflower has been repeatedly associated with improvement in blood cholesterol levels. Furthermore, in a study focusing on the intake of broccoli, cabbage, cauliflower, and Brussels sprouts in middle-aged women, the rate of obesity was reduced when subjects increased their servings over time to about three servings per day.

Raw vs Cooked Cauliflower. Both raw and lightly cooked cauliflower have strong nutrient profiles, both in their vitamin and mineral content, as well as their phytonutrients, like sulfur-containing compounds and flavonoids. Despite the fact that cooking does cause some loss of water-soluble nutrients, it also increases the availability of other phytonutrients (specifically carotenoids like lutein and zeaxanthin) that are hard to utilize in the raw vegetable. However, when raw cauliflower is chewed very well, plant cell walls are broken, making these carotenoids more bioavailable. This same effect appears to hold true for cauliflower’s sulfur-containing compounds (such as the glucosinolate sinigrin).

The “take-away” information here is to enjoy your cauliflower lightly cooked or raw. But if you eat it raw, be sure to chew it very well to get the most nutritional benefit from the vegetable.

How to Select Fresh Cauliflower
Select fresh cauliflower with a clean, firm, compact head that is creamy white in color. It should feel heavy for its size. Avoid those that are soft, lightweight, have brown areas or dark spots on the curds. If leaves are attached, they should appear fresh and not wilted. Cauliflower heads with a lot of thick, green leaves still attached will be better protected from damage and will be fresher. The size of cauliflower heads does not indicate quality.

How to Store Fresh Cauliflower
Store uncooked cauliflower in the original plastic packaging or in a paper bag in the refrigerator. Place it stem side down to protect the florets from damage and excessive moisture that may accumulate in the bag. Use it within one week from purchase.

How to Prepare Cauliflower
The simplest way to wash cauliflower is to cut or break it into desired size pieces, then wash it. First, remove the leaves then remove the florets by cutting the central stem out where it meets the floret stalks. The florets can easily be removed and cut down or broken into smaller pieces, if desired.

If you are making cauliflower “steaks” then simply cut through the entire head into the desired width of slices needed for your recipe. The leaves and any undesired stem pieces can easily be removed after slicing.

Submerge the pieces into a bowl of water to rinse away any dirt or tiny insects that may be in there. It would be unusual to find insects in grocery store-purchased cauliflower. However, if the cauliflower was picked from your garden or bought at a farmer’s market, insects may be among the florets. In this case, soak your prepared pieces for 15 minutes in a bowl of salt water or a bowl of water with either lemon juice or vinegar mixed in. This will kill any insects that are lurking inside and also helps to remove any trapped dirt. After soaking, rinse the cauliflower well in fresh water, then proceed with your recipe.

Most people just eat the cauliflower florets. However, the stems and leaves are also edible, so include them if you want to enjoy the full benefit of the vegetable. Some people reserve the leaves and stems for soups or vegetable stock.

If you are opting to cook the cauliflower whole, then submerge the entire head for 15 minutes in a bowl of water, or one with salt or vinegar added, depending on where it was purchased. Rinse it well under running water afterward.

How to Preserve Cauliflower
Fresh cauliflower may be frozen, fermented, pickled, and even dehydrated.

Freezing Cauliflower. First, trim off any leaves and cut the head of cauliflower into pieces about 1 inch across. Wash the pieces well. If there is the possibility that insects are lurking inside, soak the pieces for 30 minutes in a solution of 4 teaspoons of salt per gallon of water. Rinse well and drain. Bring a large pot of water to boil, then place the prepared cauliflower pieces in the boiling water. Immediately set the timer for 3 minutes. When the timer finishes, transfer the cauliflower pieces to a bowl of ice water and allow them to cool in the water for 3 minutes. Drain well. Place the cauliflower pieces in freezer containers or bags, and label with the current date. Use them within 10 to 12 months for best quality and flavor.

Dehydrating Cauliflower. Cauliflower may be dehydrated, although there is mixed information among resources as to whether cauliflower should be dehydrated because of the quality of the outcome. The reason for this is that once dehydrated, it may turn orangey-brown in color. Despite this, it should lighten up once rehydrated, although it may never return to its original creamy white color.

To dehydrate cauliflower, wash and cut it as detailed above into 1-inch florets. The pieces must also be blanched for 3 minutes, using the same procedure as above. After the cauliflower pieces have been cooled in ice water and drained, spread them in a single layer on a mesh dehydrator tray. Follow your dehydrator manufacturer’s directions for approximate length of time and temperature for drying the cauliflower. When completely dried, the florets should feel dry and crisp, and have no sign of moisture inside when broken apart. Store the dried cauliflower pieces in an airtight container, preferably a glass mason jar with a traditional lid. It is helpful to place an oxygen absorber in the jar, and remove as much air from the jar as possible. Store it in a cool, dry place away from sunlight.

Fermenting Cauliflower. Cauliflower can easily be fermented and is something anyone can do. Remove the leaves from the head of cauliflower, wash them and reserve them to be used in the final steps of preparing the cauliflower for fermentation.

Wash and chop the cauliflower into small pieces. Place the chopped vegetables in a clean mason jar with a non-metallic lid. One-quart or ½-gallon jars work well. A standard jar lid and rim may be used, but they will be prone to rusting from exposure to the salt brine. Plastic mason jar lids will not erode. Fill the jar with cauliflower pieces to the shoulder of the jar, where it curves inward toward the mouth of the jar. If you do not have enough cauliflower pieces to fill the jar, either use a smaller jar or add another vegetable, such as diced carrots on top of the cauliflower to fill the jar. (It is important to fill the jar with vegetables or the fermentation process may not work well.)

Next, mix your brine solution. Different salt to water ratios are suggested by different sources. I prefer one measured teaspoon of canning/pickling salt to one cup of filtered or distilled water. Do not use iodized salt, nor regular tap water. (The chlorine in the water, and the iodine in the salt will hinder the fermentation process.) Dissolve the salt in the water in a measuring cup. I prefer to add a starter culture to the first cup of water added to the jar. This can be any commercially available starter culture you prefer. I have found that a mere ¼ teaspoon of starter culture is enough to ferment a one-quart size jar of vegetables. Instead of commercial starter culture, you may use about ¼ to ½ cup of established brine from prior fermented vegetables, if desired. Then fill the jar with the salt/culture water solution. Prepare additional salt water solution as needed to fill the jar. Culture only needs to be added once, not with each cup of water used.

Place reserved cauliflower leaves inside the jar on top of the vegetable pieces so that they will hold the vegetables below the water line. This step is important to prevent mold or yeast from forming on the exposed vegetables that may float. Be sure everything is below the water line, so add enough brine solution to cover all the vegetables, including the leaves on top.

Cover the jar and label it with the date you started. Place the jar in a cloth-lined bowl or tray to catch any spills that may happen as fermentation progresses. Put the fermentation jar in a cool place away from sunlight. Do not place it in the refrigerator at this point, or your fermentation will not take place properly. Monitor the brine level from time to time to be sure it remains above the vegetables. If it drops down at any point, add more brine solution (without additional culture). Taste the vegetables periodically and consider them finished when you like the flavor. Personally, I allow my vegetables to ferment for 10 days.

When the vegetables are fermented and taste like you prefer, place the jar in your refrigerator. They will wait there for months, until you are ready to enjoy them.

To see my video demonstration on how to ferment cauliflower, click here…

Pickled Cauliflower. Fresh cauliflower may also be pickled and used in salads or to flavor or accompany many foods. See the Recipe Links section below for detailed instructions on pickling cauliflower. Two specific links on this topic are provided.

Quick Ideas and Tips for Using Cauliflower
* Top hot cooked cauliflower with a little melted butter, then season with your choice of chives, dill, nutmeg, minced parsley, or lemon juice.

* Add raw cauliflower to an appetizer tray with dip or hummus.

* Add cauliflower, raw or cooked, to your favorite green salad.

* Add chopped cooked cauliflower to a quiche or scrambled eggs.

* Roast cauliflower and broccoli together, flavored with olive oil and garam masala.

* When preparing fresh cauliflower, remember that the stems and leaves are edible. If you don’t want to include them in your dish, save them for soups, stews, or making stock.

* To cut a fresh cauliflower, first remove any leaves that are attached to the head. Then cut at the base of the floret stems to separate the large pieces. The florets may be cut smaller from there, if needed. The inner core may be cut into small pieces and cooked or eaten as desired.

* For best results when cooking cauliflower, cook it for the least amount of time and with the least amount of liquid possible. The longer it cooks, the more nutrients and flavor will be lost, and the more sulfur odor will be released.

* Cauliflower can be exchanged with broccoli in most recipes. So, if you have some favorite broccoli recipes and want to eat more cauliflower, try those same recipes with cauliflower instead of broccoli.

* When you’re blanching or cooking cauliflower in water, keep it creamy white by adding either 1 or 2 tablespoons of lemon juice, or 1 tablespoon of vinegar, or 1 cup of milk. The milk will also give the vegetable a sweeter flavor.

* One medium head of cauliflower will yield about 3 cups of chopped cauliflower, or 4 cups of florets.

* Do not cook cauliflower in an aluminum or cast-iron pot. The chemicals in cauliflower will react with the metals and cause the cauliflower to become discolored.

Herbs and Spices That Go Well with Cauliflower
Basil, bay leaf, capers, caraway seeds, cardamom, cayenne, chervil, chili pepper flakes, chili powder, cilantro, cinnamon, coriander, cumin, curry powder, curry spices, dill, fenugreek, garam masala, horseradish, marjoram, mint, mustard seeds/powder, nutmeg, oregano, paprika, parsley, pepper, rosemary, saffron, sage, salt, savory, tarragon, thyme, turmeric

Foods That Go Well with Cauliflower
Proteins, Legumes, Nuts, Seeds: Almonds, bacon, beans (esp., black, fermented black, green, white), beef, black-eyed peas, cashews, chicken, chickpeas, eggs, hazelnuts, lentils, nuts (in general), peas, pine nuts, pistachios, poppy seeds, pork, pumpkin seeds, seafood, sesame seeds, tahini, tofu

Vegetables: Asparagus, bell pepper, bok choy, broccoli, Brussels sprouts, carrots, celery, chiles, chives, cress (land), garlic, ginger, greens (in general), kale, leeks, mushrooms, onions, potatoes, scallions, shallots, spinach, squash, sweet potatoes, tomatoes (fresh, sauce, sun-dried), watercress

Fruits: Apples, citrus fruits (in general), coconut, lemons, limes, mango, olives, orange, pumpkin, raisins, tamarind

Grains and Grain Products: Barley, bread crumbs, bulgur, corn, couscous, kasha, millet, noodles (i.e., Asian rice noodles), pasta, polenta, rice, spelt

Dairy and Non-Dairy: Butter and browned butter, buttermilk, cheese (in general, esp. blue, cheddar, feta, Gruyere, Parmesan), coconut milk, cream, ghee, milk (dairy and non-dairy), sour cream, yogurt

Other Foods: Chili pepper sauce, honey, mayonnaise, mustard (prepared, Dijon), nutritional yeast, oil (esp. mustard, olive, sesame, walnut), pesto, soy sauce, sriracha sauce, stock, vinegar (esp. balsamic, rice, white wine), wine (esp. dry white)

Cauliflower had been used in the following cuisines and dishes…
Aloo Gobi, chili, chowders, crudités, gratins, Italian cuisine, mashed cauliflower (like mashed potatoes), Mediterranean cuisines, Middle Eastern cuisines, pasta dishes (i.e., lasagna), pesto, polenta, purees, risottos, salads (i.e., cauliflower, green, pasta), soufflés, soups (i.e., cauliflower, curry, vegetable), cauliflower steaks, stir-fries, cauliflower tabbouleh, tacos

Suggested Food and Flavor Combos Using Cauliflower
Add cauliflower to any of the following combinations…

Almonds + Barley
Almonds + Browned Butter + Lemon
Balsamic Vinegar + Garlic + Olive Oil + Raisins
Bread Crumbs + Capers + Lemon + Parsley
Brussels Sprouts + Capers + Lemon
Brussels Sprouts + Garlic + Olive Oil + Rosemary
Capers + Green Olives + Lemon + Olive Oil
Cashews + Cilantro + Coconut + Nut Milk + Onions + Turmeric
Cheddar Cheese + Mustard
Cheddar Cheese + Parmesan Cheese + Parsley + Pasta
Chickpeas + Eggplant + Raisins
Chiles + Lime Juice
Chili Pepper Flakes + Parsley + Pasta
Coconut + Curry
Garlic + Tomatoes
Ginger + Orange
Lemon + Parsley
Lemon Zest + Mustard + Shallots
Mint + Parmesan Cheese + Pine Nuts
Sage + Walnuts
Scallions + Sesame Oil + Soy Sauce

How to Make Cauliflower Couscous

It’s actually way easier to make keto and Whole30 couscous with cauliflower than preparing the traditional grains. There’s no cooking involved, and every ingredient in this paleo couscous recipe is raw and prepared in 15 minutes. Here’s how to make cauliflower couscous:

  1. Removes the leaves off of a medium head of cauliflower, and cut the cauliflower into small florets.
  2. Add the florets in a food processor and pulse until they are broken down. If they are uneven in size, scrap down the sides and mix together before pulsing again. They should be rice-like in texture.
  3. Add to a large mixing bowl with the rest of the ingredients in this low carb cauliflower couscous salad recipe.

That’s it! If you want to make it even easier, you can purchase pre-riced cauliflower. However, make sure they are fresh. Frozen ones will not work.

Let&rsquos start with my taking liberties by calling it couscous. I figure if we can get away with calling it cauliflower &ldquorice,&rdquo why not also call it &ldquocouscous?&rdquo I think the description is actually more accurate based on the texture of riced cauliflower anyway. 🤷🏼&zwj♀️ But I digress&hellip.

Ok so I&rsquoll be honest and say that when I was brainstorming some more keto side dish ideas to round out my Squeaky Clean Keto &ldquoofferings&rdquo here on the blog, I wasn&rsquot super excited about this keto roasted cauliflower couscous salad compared to some of the others on the list.

I mean, I knew the flavors would work, but I WAY underestimated how delicious and satisfying this dish would be!

One of the reasons this keto couscous salad is so tasty is because everything is roasted together before mixing. So right off the bat you are concentrating the flavors and getting everything all roasty and toasty before combining them.

Another key component of this keto roasted cauliflower couscous is the tangy, herby, luscious vinaigrette it&rsquos bathed in.

We&rsquore talking lemon zest, fresh dill, fresh mint (trust me, it&rsquos amazing,) and just a hit of fresh garlic &ndash all swimming together in a healthy pool of olive oil and fresh lemon juice.

This low carb cauliflower couscous is a perfect symphony of flavors (sweet, salty, tangy, fresh) and textures (crispy, creamy, chewy, crunchy.)

I don&rsquot know that I&rsquove ever gone on and on so much about a keto side dish before &ndash especially one that is Squeaky Clean Keto and Whole30 compliant with no nuts, cheese, or sweetener in sight! Not to mention that it&rsquos also vegetarian and even vegan if you&rsquore fully plant-based!

Which isn&rsquot to say you couldn&rsquot throw in some cooked bacon or chunks of chicken to add some more protein and make it an entree instead of a side dish.

One last thing before I go. While I really enjoyed this keto roasted cauliflower couscous salad warm when I first made it &ndash the next day when I ate it cold for lunch was when I truly fell in love!

The flavors mingled and mellowed so beautifully that it was like a completely different dish. It was so good that I ate two full servings and could have kept going if I wasn&rsquot trying to save some carbs for dinner! 😂

So yeah, I know it&rsquos just a humble side dish and you&rsquore thinking &ldquohow good can it REALLY be?&rdquo But if you&rsquove been around IBIH awhile and trust my palate from previous keto recipes, then I hope you&rsquoll give this one a try and report back ASAP!

I promise it&rsquos the perfect winter comfort food &ndash that&rsquos actually healthy and won&rsquot leave you feeling bloated and miserable afterwards! 🙌🏻

Cauliflower Couscous Salad

I’ve been riffing on the brilliant recipes in Six Seasons: A New Way with Vegetables by Joshua McFadden for a year now. Here, I turn raw cauliflower into a vegetable couscous at his urging and combine it with a variety of textures and flavours in my own take on one of Joshua’s great ideas. If you can get your hands on purple or orange cauliflower, they make a stunning salad.

1 small cauliflower
⅓ cup (80 mL) golden raisins, chopped
½ cup (125 mL) toasted, unsalted almonds, chopped
1 cup (250 mL) chopped parsley, loosely packed
½ cup (125 mL) chopped basil, loosely packed
¼ cup (60 mL) balsamic vinegar
½ cup (125 mL) extra virgin olive oil
4 finely chopped anchovy fillets
2 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste

1 Remove the leaves from the cauliflower and, if leaves are fresh and unblemished, roughly chop and add to a large salad bowl.

2 Break or chop the cauliflower into 1-inch (2.5-cm) pieces and add to a food processor (working in batches if necessary) pulse until finely chopped and roughly the size of cooked couscous add to the salad bowl along with the raisins, almonds, parsley and basil. (Salad may be prepared to this point, covered and refrigerated for up to a day. Return to room temperature before serving.)

3 In a separate small bowl, whisk together the vinegar, oil, anchovies and garlic pour over salad ingredients and toss to combine. Season generously with salt and pepper and serve straight away.

Moroccan Cauliflower Couscous Salad

It’s official, cauliflower is my new favourite vegetable (sorry butternut squash!). It may not be the most vibrant of vegetables but when it comes to versatility, it takes the cake.

Last week the market had cauliflower on sale so I bought some with the intention of perfecting my cauliflower pizza crust. 4 dishes later I was out of cauliflower and still hadn’t started on the pizza crust. Instead I came up with 4 completely different recipes, Chinese fried rice, a jalapeno & bacon bread, cheesy baked cauliflower (dairy free!) and this couscous salad, all of which use cauliflower as the main ingredient. It’s the chameleon of all veggies!

I’m sure a lot of you are rolling your eyes as you read this, how closely can cauliflower really resemble couscous? Trust me on this. It looks like couscous, it tastes like couscous and when blindfolded you would be hard-pressed to tell the difference. Impressed? Well here is the best part, it has 95% less calories per cup (592 calories vs 25 calories) and is packed full of nutrients.

This is a fantastic salad to eat for lunch or for dinner with a side of chicken or fish. Its fresh and light and can last in the fridge for up to 4 days making it ideal for a packed lunch. You can play around with the ingredients, adding raisins instead of apricots or using other vegetables you have in your fridge, I think butternut squash or eggplant would work well. Try out this salad and let me know what you think! I’d recommend stocking up on cauliflower because I have a lot of delicious cauliflower based recipes coming your way!

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

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Warm Cauliflower ‘Couscous’ Salad

Out of all the vegetables at the market, we can’t think of any that has made a bigger comeback during these last years than the cauliflower. Both Luise and I remember cauliflower as an often over-cooked side dish drenched in cheese, from when we grew up. Now it has become the surprising star of many dishes and is being prepared in an endless amount of ways. In our home, we blanch the cauli’ and serve it as a side with some black pepper and a good cold-pressed oil, we roast it and use in salads, we cut it thin and eat it as a raw carpaccio, we mix it in patties and soups. And of course, the latest classic – use it as a pizza base. In our new book we have krkrkkrkrkrkrkrkrkkrkrrk (this sentence has been removed due to spoiler alert reasons – you just have to wait until 22nd September!). We have yet to find a way to incorporate Cauliflower in a dessert, but that is probably only a question of time.

Today we have mixed raw cauli’ into a couscous-like texture that can be used as a grain free alternative to regular wheat grain couscous. We give it a quick boil to get rid of the raw odor and to make it easier to digest, then toss it with an ocean of fresh herbs, spring peas, pepitas and crumbled feta cheese. It’s dinner in no-time and a very fresh, delicious and nourishing one. Perfect for the picnic basket as well.

If you have any ideas of your own on how to further prepare the mighty cauliflower, please share in the comment section below. And the same goes if you have any good cauliflower subs, for those of you that aren’t too fond of it – has anyone tried using broccoli instead?

If you want a quick dessert to go with this quick dish, check out our 5-minute avocado chocolate mousse. We have just posted the recipe video on our YouTube channel.

Warm Cauliflower ‘Couscous’ with Green Peas & Herbs

1 head of raw cauliflower
2 handfuls mixed parsley and basil
70 g / 1/2 cup pumpkin seeds (pepitas)
juice of 1/2 lemon
a drizzle cold-pressed olive oil
sea salt and black pepper
200 g / 7 oz / 2 cups frozen (thawed) or fresh peas

100 g / 4 oz / 1 cup feta cheese, crumbled
sprouts or micro greens to garnish (we have used purple Shiso leaves here)

Bring a saucepan with water to boil. Meanwhile coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine couscous- or rice-like texture. Do it in batches if you have a small food processor. Pour the cauliflower into the boiling water, lower the heat to simmer and cook for about 3 minutes. Meanwhile finely chop the herbs, toast the pumpkin seeds in a skillet on low-medium heat until golden. Drain the cauliflower ‘couscous’ in a sieve and place in a large serving bowl. Add herbs, lemon juice, olive oil, salt and pepper and combine everything. Add peas, pumpkin seeds, crumbled feta cheese and toss until mixed. Garnish with sprouts or micro greens. Serve warm or chilled. Keeps for a couple of days in the fridge.

PS. We also wanted to let you know that we have redesigned and rebuilt our two iPhone and iPad apps, Green Kitchen and Healthy Desserts. They are now completely integrated with iOS7 and have a stunning new look.


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