Yields: 4-6 servings
Prep time: 15 minutes
Chill time: Optional, but flavor improves with at least 30 minutes
Ingredients
For the salad
- 1 medium head cauliflower, cut into florets
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional, but adds a lovely flavor)
- 1/3 cup dried cranberries, cherries, or raisins
- 1/3 cup sliced almonds (or your favorite nut)
- 2 scallions, thinly sliced
For the dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed is best)
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Utensils
- Food processor
- Large mixing bowl
- Whisk or small jar with lid
Instructions
1. Make the cauliflower “couscous”: Pulse cauliflower florets in a food processor until they resemble small couscous grains. Don’t overprocess, as it will become mushy.
2. Mix vegetables and additions: Transfer the cauliflower “couscous” to a large bowl. Add parsley, mint (if using), dried fruit, almonds, and scallions. Toss to combine.
3. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, Dijon mustard, honey or maple syrup, salt, and pepper.
4. Dress the salad: Pour the dressing over the cauliflower mixture and toss to coat evenly.
5. Chill (optional): Cover and refrigerate the salad for at least 30 minutes if you have time. This allows the flavors to meld.
6. Serve: Taste the salad and adjust seasoning (salt, pepper, lemon juice) if desired. Enjoy!
Tips and Variations
Don’t have a food processor? Use a box grater to grate the cauliflower.
Make it a meal: Serve with grilled chicken, shrimp, or chickpeas for a protein boost.
Spice it up: Add a pinch of red pepper flakes for a little kick.
Experiment with additions: Get creative! Try chopped cucumber, crumbled feta, bell peppers, olives, or pine nuts for different flavors and textures.
Leftovers: Store in the refrigerator for up to 3 days.
