dairy free · egg-free · Gluten Free · Salad · vegetable · Vegeterian

Cauliflower Couscous

On a warm summer day, when you are fed up of eating salad and cauliflower is cheap, it is time to switch it up and make couscous out of it.  Once you get the couscous done, the possibilities are endless! Keep your big batch plain so you can do different variations all week long without getting bored of it.  It’s the perfect vessel to reinvent those leftovers!

Start by putting to a boil a big pot of salted water. Rinse the cauliflower and cut in big chunks. Once the water is boiling, add the cauliflower and cook until a fork pierces through easily, from 5 to 10 minutes depending on the size of your cauliflower pieces. Drain and rinse under cold water in order to stop the cooking process. Let the cauliflower dry on a paper towel or clean kitchen towel to remove the excess water. Place the cauliflower in the food processor and pulse a few times in order to get the couscous effect. About 5 times but you might need to stir half way.

And then this is the part where you can have fun and add whatever you would in a regular salad.  Here I did 3 versions:

  1. Tuna, olive and lemon
  2. Peach, turkey with chorizo
  3. Mango and basil

Other great options would be apple and chives with salmon or a tomato and parsley version for a riff on tabbouleh. Have fun with this one.


  • One cauliflower
  • 1 tbsp of salt

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