Moroccan spiced cauliflower "couscous" salad + lemon tahini dressing {Vegan, Paleo, Dairy, Gluten, Sugar free}
Recipe type: Lunch/ dinner, salads
Serves: Serves 4
  • 1 head of cauliflower
  • 2 tsp olive oil
  • 1 + ½ tsp ground coriander
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • ¼ tsp ground cinnamon
  • Zest of ½ lemon
  • 1 small bunch coriander
  • ½ small bunch mint
  • 4 tbsp dried fruits ( I used dried cranberries + apricots)
  • 4 tbsp nuts (I used flaked almonds + pistachios)
  • 1 tbsp pomegranate seeds to decorate
  • Tahini + lemon dressing (optional)
  • 1 tbsp tahini paste
  • 1 tbsp lemon juice
  • 1 tbsp water
  • ½ tsp maple syrup
  1. To prepare the cauliflower cut away the outer green layers of leaves.
  2. Cut the florets off the central core of the cauliflower.
  3. Roughly cut the florets into smaller pieces.
  4. Place the florets into a food processor and pulse until the cauliflower takes on a couscous like appearance.
  5. Heat the olive oil in a large frying pan.
  6. Add the couscous to the frying pan and allow to cook for 5 to 7 minutes stirring frequently.
  7. Transfer the couscous to a large bowl and set aside to cool.
  8. Once cooled add the spices, lemon zest, dried fruits and nuts.
  9. Finely chop the herbs and add to the couscous.
  10. Stir well and season as desired.
  11. Transfer the couscous to a serving bowl and top with the pomegranates seeds.
  12. If making the dressing combine the tahini paste, lemon juice, water and maple syrup in a large bowl and mix well.
  13. Season as desired.
  14. Drizzle the dressing over the couscous and enjoy!
Recipe by The Good Food Goddess at