Forget kale, cauliflower is the somewhat unlikely vegetable du jour. As the age old adage says you shouldn’t judge a book by its cover and this is especially pertinent when it comes to cauliflower. What cauliflower lacks in appearance and flavour it more than makes up for in versatility becoming the star ingredient in everything from pizza to brownies. I must admit however that cauliflower couscous is by far my favorite reincarnation of this humble vegetable.For me late summer is all about light and flavorsome meals that require little to no cooking leaving you with plenty of time to great company. This delectable cauliflower couscous effortlessly fits the bill. Cauliflower provides the base of this “couscous” salad to make a light, grain and gluten free version of traditional wheat couscous. I also love that it’s an effortless way to incorporate more vegetables into your diet.
The beauty of this cauliflower couscous salad lies in its versatility. Here I chose to spice it up with an array of fragrant spices, a hint of warming cinnamon and wonderfully zingy lemon zest but antithetical combination of spices would work perfectly too. The subtle combination of spices allow the herbs to become the star of the salad. The summery combination of fresh mint and fragrant coriander compliment beautifully the Moroccan inspired flavours of this salad. Dried fruits add a beautiful sweetness while the nuts contribute a gorgeously crunchy contrast to the cauliflowers light texture. I used a combination of wonderfully tart cranberries and vibrant apricots but any combination of plump dried fruit would be a great addition to this nourishing salad. My favorite element of this salad is by far the lusciously creamy citrus tahini dressing which offsets the sweet dried fruits perfectly and couldn’t be easier to prepare. I simply couldn’t resist topping off this glorious salad with a sprinkling of vibrant pomegranate seeds to make this a veritable feast.
You may think that mint has little nutritional benefits to offer but in fact there is more to mint than its invigorating scent and fresh taste. For years mint has been known to have a soothing effect on your stomach. It is believed that this is due to its ability to relax the smooth muscle in your digestive tract thereby making it a great natural way to relieve the symptoms of irritable bowel, heartburn and indigestion. the benefits of mint can be seen beyond the digestive tract. This fragrant herb contains potent antioxidants such as perillyl alcohol a potent phytonutrient which may protect against the develop of skin and lung cancers.
- 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
- To prepare the cauliflower cut away the outer green layers of leaves.
- Cut the florets off the central core of the cauliflower.
- Roughly cut the florets into smaller pieces.
- Place the florets into a food processor and pulse until the cauliflower takes on a couscous like appearance.
- Heat the olive oil in a large frying pan.
- Add the couscous to the frying pan and allow to cook for 5 to 7 minutes stirring frequently.
- Transfer the couscous to a large bowl and set aside to cool.
- Once cooled add the spices, lemon zest, dried fruits and nuts.
- Finely chop the herbs and add to the couscous.
- Stir well and season as desired.
- Transfer the couscous to a serving bowl and top with the pomegranates seeds.
- If making the dressing combine the tahini paste, lemon juice, water and maple syrup in a large bowl and mix well.
- Season as desired.
- Drizzle the dressing over the couscous and enjoy!
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