Easiest Cauliflower Couscous Salad Recipe

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.

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