Cauliflower Couscous Salad

Nutrition · per serving

Steps

1. 1

   Break the cauliflower into florets (remove the stalk if necessary) and pulse in a food processor in short bursts until the pieces are the size of couscous; alternatively, grate finely with a box grater. Be careful not to pulse too long to avoid a mushy texture.

   400 g (about 1 medium head) Cauliflower heads, whole (firm, without stalk)
2. 2

   Place the riced cauliflower 'couscous' in a fine-mesh sieve and sprinkle with 1/2 tsp salt (6 g); let sit for 5 minutes, then gently press with your hands or briefly pat dry with a clean kitchen towel to remove excess moisture.

   400 g (about 1 medium head) Cauliflower heads, whole (firm, without stalk)1 1/2 tsp (about 8 g) total, to taste Salt
3. 3

   In a large bowl, gently combine the cucumber, tomatoes, red onion, and red bell pepper with the prepared cauliflower.

   150 g (1/2–1, depending on size), seeded and diced Cucumber (medium)200 g, diced (e.g., cocktail or Roma tomatoes) Tomatoes (ripe, firm)60 g, finely diced (1 small) Red onion120 g, seeded and finely diced (1 small) Red bell pepper400 g (about 1 medium head) Cauliflower heads, whole (firm, without stalk)
4. 4

   For the dressing, finely chop the parsley and mint; in a small bowl, vigorously whisk together lemon juice, red wine vinegar, olive oil, garlic, and oregano until the dressing is slightly emulsified; season with salt and pepper to taste.

   20 g, roughly chopped (part of a bunch) Fresh flat-leaf parsley10 g, roughly chopped (a few leaves) Fresh mint2 tbsp (about 30 ml), freshly squeezed Lemon juice1 tbsp (15 ml) Red wine vinegar3 tbsp (45 ml) Olive oil (extra virgin)1 small, finely chopped or pressed Garlic clove1/2 tsp Dried oregano1 1/2 tsp (about 8 g) total, to taste Saltto taste (about 1/4 tsp) Black pepper, freshly ground
5. 5

   Pour the dressing over the salad and gently but thoroughly mix to ensure the dressing and herbs are evenly distributed. Taste and add more salt or lemon juice if needed.

   3 tbsp (45 ml) Olive oil (extra virgin)20 g, roughly chopped (part of a bunch) Fresh flat-leaf parsley10 g, roughly chopped (a few leaves) Fresh mint1 1/2 tsp (about 8 g) total, to taste Salt2 tbsp (about 30 ml), freshly squeezed Lemon juice
6. 6

   If using the pine nuts: heat a small pan over medium heat and toast the pine nuts without oil for 1–2 minutes until golden brown and fragrant; stir constantly to prevent burning. Let cool.

   1 tbsp (about 10 g, optional) Toasted pine nuts
7. 7

   Let the salad rest for 5 minutes to allow the flavors to meld (resting time). Before serving, optionally sprinkle with olives and the toasted pine nuts.

   30 g (optional) Black olives, pitted and halved1 tbsp (about 10 g, optional) Toasted pine nuts

Origin & History

Riced cauliflower as a couscous substitute is a modern, carbohydrate-reduced interpretation of Mediterranean salads. It combines classic Greek flavors like lemon juice, olive oil, parsley, and mint with the light texture of cauliflower.