MOROCCAN CAULIFLOWER COUSCOUS SALAD

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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 many of you roll your eyes as you read this. How exactly can cauliflower really resemble couscous? Trust me in this. It looks like couscous, it tastes of couscous and if you’ve blindfolded it would be hard to tell the difference. Impressed? Well, here’s the best, it has 95% fewer calories per cup (592 calories vs. 25 calories) and is full of nutrients.

This is a fantastic salad for lunch or dinner with a side of chicken or fish. It is fresh and light and can be stored in the fridge for up to 4 days, making it ideal for a packed lunch. You can play around with the ingredients, add raisins instead of apricots, or use other vegetables in your fridge. I think butternut squash or eggplant would work well. Try this salad and let me know what you think! I would recommend stocking up on cauliflower, as I expect many delicious cauliflower based recipes.

Moroccan Cauliflower Couscous Salad

preparation time
15 minutes

cooking time
20 min

total time
35 min

Diet: Dairy Free, Grain / Gluten Free, Paleo, Refined Sugar, Specific Carbohydrate Diet, Vegan
ingredients
3 cups of cauliflower rice about 1 small cauliflower
1/2 cup sliced ​​almonds roasted
2 zucchini
2 peppers red, yellow or orange
1/4 cup of dried apricots
1/2 red onion finely diced
1/4 cup chopped fresh parsley
Extra virgin olive oil
balsamic vinegar
salt pepper

manual
Preheat oven to 175 degrees Celsius
Cut zucchini and peppers into thin strips. Lightly oil and sprinkle with salt and pepper. Place on a baking tray and bake in the oven for 15-20 minutes or until the vegetables soften (or you can grill the vegetables on the grill). Once the grilled vegetables are cooked, set aside and let cool
Cut the cauliflower into large pieces and place in a food processor or hand mixer. The cauliflower breaks into small pieces within 10 seconds and continues mixing until everything is the same size and couscous-like. Depending on the size of your machine, you may need to do this in batches. Put the couscous in a bowl
Dice the apricots and cut the roasted vegetables into small pieces about the size of a fingernail. Add the apricots, parsley, roasted vegetables, red onions and almonds in the cauliflower and stir in, so that everything mixes well.
Season the salad with cold-pressed olive oil, balsamic vinegar, salt and pepper and serve.

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