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Serves
4
Author Notes
the inspiration for cauliflower “couscous” came from mourad, moroccan cookbook author owner of san francisco’s restaurant aziza. not only is this recipe simple and nutritious, it is also grain free! yet just as satisfying as semolina couscous. adding in fresh herbs and crisp veggies, this salad is one of my favorite summer staples. —aubrey | drum beets
Ingredients
3 cups
white or yellow cauliflower, stems removed
4 tablespoons
olive oil
1
lemon
1/4 cup
fresh mint
1/4 cup
fresh parsley
8 ounces
radishes
8 ounces
cucumber
2 pinches
sea salt-
black pepper or red chili flakes
1 cup
crumbled feta cheese (optional)
Directions
- quarter and thinly slice cucumber and radishes. (peel cucumber first if skin is tough). then finely chop parsley and mint. juice and zest lemon. toss all together in a large salad bowl.
- in a food processor, pulse-chow the cauliflower florets until it resembles small-grain couscous. if you have a small food processor, do this in batches so that your processor is never more than half full. do not over-process into a puree.
- if you don’t own a food processor, simply use a large cutting board and finely chop small batches of cauliflower into the desired texture.
- add cauliflower “couscous” to salad bowl and toss gently with remaining ingredients. salt and pepper to taste.