A bowl of cauliflower cous cous salad on a light blue background with pomegranate seeds and fresh herbs in the background
Print

Cauliflower Cous Cous Salad

This light, refreshing, naturally gluten free salad uses cauliflower to mimic the texture of cous cous - use the freshest herbs you can lay your hands on for the best flavour.  
Course Salad
Cuisine Mediterranean
Keyword Cauliflower Cous Cous Salad
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 225kcal
Author Nickki Thompson

Ingredients

  • 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

Instructions

  • 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.

Notes

you can swap the parsley for fresh dill, if preferred.