I got the inspiration for this couscous salad while I was on a flight. I was thinking of different Mediterranean dishes when I decided to give this a try. Instead of using quinoa, I have decided to go for a lower carb option and incorporating cauliflower rice into this recipe. You can barely tell the difference and will save yourself a ton of calories and carbs! Feel free to add feta or goat cheese to this salad. I found an amazing vegan feta cheese by Violife that I highly recommend and it tastes so good in the mix! For more of a filling meal, top the salad with grilled chicken or grilled salmon and enjoy!
Cauliflower “Couscous” Salad
Serves 4
INGREDIENTS
- 1 head cauliflower
- 1 tbsp extra-virgin olive oil
- 1 leek, thinly sliced
- 1 cup asparagus spears
- 4 scallions, thinly sliced
- 1 Persian cucumber, thinly sliced
- 2 tbsp kalamata olives, cut in half
- 1 cup baby arugula
- 1/2 cup vegan feta cheese or goat cheese (optional)
For The Dressing:
- 1 tbsp extra-virgin olive oil
- 1 lemon, juiced
- 1/2 tsp cumin seeds
- 1/4 tsp chili flakes
- 1 tsp sumac
- 1 tsp sea salt
- 1 tsp black pepper
DIRECTIONS
- STEP 1. Cut the cauliflower into florets and add to a food processor. Chop until it forms rice consistency.
- STEP 2. Heat olive oil in a large skillet over medium heat. Add the cauliflower rice and leeks. Cook for about 8 minutes, until soft.
- STEP 3. Place the cauliflower rice mixture in a large serving bowl.
- STEP 4. Heat a pot of water and add in the asparagus spears. I like to buy frozen as they cook in 2 minutes. Drain and rinse with cold water. Add the asparagus spears to the cauliflower bowl.
- STEP 5. Add the remaining of ingredients to the cauliflower mix and gently stir with a spoon.
- STEP 6. Prepare the dressing by combining all of the ingredients in a small bowl. Mix well and toss in with the cauliflower salad.
- STEP 7. Serve salad warm or cold. This salad lasts in the fridge for a few days and tastes delicious with grilled salmon or chicken.
Tools/Products Used For Recipe
Is there anything I could substitute for Sumac?
You don’t have to use sumac at all… it just gives it a nice zesty flavor!