This natually gluten free cauliflower cous cous salad is incredibly easy to make and full of vibrant, fresh flavour!
I never thought I’d be praising the merits of raw cauliflower. I have to confess that up until recently, I believed that cauliflower was only good for drowning in cheese sauce. I was missing out big time!
The fresh cauliflower I took home from the fruit and veg shop was sitting in my kitchen, daring me to think outside the box for a change and try something different with it.
I’d read about using cauliflower as a substitute for cous cous and was slightly skeptical, but I thought I would give it a go.
The verdict? I think the photos speak for themselves, but let’s just say I was very pleasantly surprised.
Cauliflower cous cous is definitely very similar to the real thing. Just like real cous cous, the grated cauliflower acts as a fantastic base for soaking up flavours.
What is in a cauliflower cous cous salad?
The grains of cauliflower act as a fantastic base for soaking up flavours and this salad has plenty of fresh, vibrant flavour. My version of this salad contains:
- Fresh, crunchy radishes
- Spring onions
- Fresh peppers
- Lots of fresh herbs – I used fresh parsley and mint
- Pomegrante seeds
- Feta cheese (if you want to make the salad vegan, simply leave this out)
- Pomegranate molasses (Optional, but adds a lovely zing to the salad)
As always, feel free to swap any ingredients that you aren’t keen on with something else – not a lover of radishes? Use tomatoes instead.
Not keen on spring onions? Use a diced red onion.
You could also add some roasted butternut squash, throw in some pine nuts or omit the feta cheese to make it vegan – anything goes!
I love this salad so much I ate it for my lunch for 3 days running. I hope you love it too!
Can I make this salad in advance?
You can the salad up to a day in advance.
You can eat it straightaway, but leaving it for even a hour or two will allow all those flavours to develop and get to know each other.
The salad is at its absolute best for 24 hours after assembling. If left for any longer it becomes a little watery and less flavoursome.
More salad recipes for you to check out…
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- 1 small cauliflower
- 4 spring onions, sliced finely
- 1/2 a cucumber, finely diced
- 1 red or orange pepper, seeded and diced
- 100 g radishes, finely sliced
- 2 large handfuls of fresh mint, chopped
- 2 large handfuls of fresh parsley, chopped
- 100 g feta cheese
- Seeds from 1/4 pomegranate
- 1/2-1 tbsp pomegranate molasses
- For the dressing:
- 5 tablespoons extra virgin olive oil
- Finely grated zest of half an orange
- Freshly squeezed juice of one orange
- Sea salt and freshly ground pepper
- Mix all the dressing ingredients together, season and set aside.
- Using the large holes of a grater, grate the cauliflower florets into fine pieces. Alternatively you can use a food processor to chop the cauliflower into very small pieces. Don't process/grate the cauliflower too fine - you want to keep some texture.
- Place the cauliflower in a large mixing bowl and add the spring onion, cucumber, pepper, radishes, mint, parsley, feta cheese and pomegranate seeds.
- Pour the dressing on top of the salad and stir until everything is coated evenly in the dressing.
- Just before serving, sprinkle with more pomegranate seeds and add a little drizzle of pomegranate molasses.
you can swap the parsley for fresh dill, if preferred.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 22mgSodium: 366mgCarbohydrates: 28gFiber: 5gSugar: 21gProtein: 7g
Calories and Nutritional information is calculated by a third party application and should be used as a rough guide only.