2 Minute Bruschetta | Recipes for Summer | Vegan summer recipes

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Cauliflower Couscous | Gluten-Free Summer Salads | Riced Cauliflower Salad

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This is one I’ll sell at my future cafe something or other. I love it! Cauliflower Couscous 🌱
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This is a wonderful preparation for a cold summer salad. Its delicious and refreshing straight from the fridge.


See the video below for a quick intro on the dish.


Cauliflower Couscous


Ingredients (serves 4):

  • 1 head cauliflower, cored, riced/grated, about 4-5 cups (can use 1/2 cup grated purple cauliflower 1/2 cup grated white cauliflower, or frozen grated cauliflower)
  • ½-1 teaspoon salt
  • zest and juice of 1/2 lemon
  • 1/2 cup water (more or less depending on the size of your pan)
  • 2 Tbsp. olive oil
  • 1/4 cup chopped almonds (reserve small amount for garnish)
  • 1 bunch green onions, chopped (about ⅔ cup)
  • 1/4 cup dried apricots and raisins total, chopped small (can use pomegranate arils when in season)
  • Freshly cracked pepper
  • ½ cup chopped parsley
  • 2 tablespoons chopped mint

Equipment:
  • Food processor or grater (if not using pre-riced cauliflower)
  • Medium/large saute pan
  • Baking Tray
  • Mixing bowl
  • Microplane/small grater for zesting lemon

Directions:

  1. Process cauliflower florets in food processor or use a grater to grate by hand.
  2. Place cauliflower florets into a food processor. Pulse several times until the cauliflower looks like a coarse meal, resembling traditional couscous.
  3. Steam ground cauliflower in sauté pan:
  4. Cover the bottom of a large sauté pan with a thin layer of water. Add salt, zest, and an aromatic herb such as rosemary, if using. Bring to a simmer, stir.
  5. Add the ground cauliflower to the pot, spreading it out in an even layer. Bring to a simmer, then reduce heat to the lowest possible simmer setting. Cover the pan and cook/steam for 5 minutes.
  6. Remove from heat. Remove cauliflower to a sheet pat to cool.
  7. Brown nuts, add green onions, raisins, apricots:
  8. Heat olive oil in a medium sized non-stick sauté pan on medium heat. Add the chopped nuts and cook until the nuts begin to brown slightly.
  9. Then add the green onions and raisins or dried apricots to the pan, and stir to warm through.
  10. Combine and serve: Place cauliflower and nut mixture into a serving bowl and gently stir to combine.Add the chopped parsley, mint, tomatoes, cracked pepper and juice of ½ lemon. Serve warm or cold.




 



To your happy and healthy life, 


Joanna



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