Mediterranean Cauliflower "Couscous" Salad
When blitzed in a food processor, cauliflower becomes surprisingly grainlike and can be transformed into a lower-calorie version of couscous or rice. This highly textured salad can be made up to four days in advance, so use it to jazz up workday lunches.
1 head cauliflower, roughly chopped 2 cups (500 mL) halved cherry tomatoes 1/2 cup (125 mL) roughly chopped flat-leaf parsley 1/3 cup (80 mL) roughly chopped fresh mint 2 green onions, thinly sliced 1/3 cup (80 mL) pitted, sliced kalamata olives 3 oz (85 g) feta cheese, diced 1/2 cup (125 mL) golden raisins 1/3 cup (80 mL) unsalted pistachios 1 Tbsp (15 mL) capers, drained (optional) 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil Juice of 1/2 lemon 1 garlic clove, minced 1 Tbsp (15 mL) za’atar spice mix 1/4 tsp (1 mL) black pepper
In food processor, pulse cauliflower florets until they resemble couscous in size. Do this in batches if necessary and be careful not to process cauliflower to the point where it becomes mushy.
Place cauliflower in large bowl and toss with tomatoes, parsley, mint, green onions, olives, feta, raisins, pistachios, and capers (if using). In small bowl, whisk together oil, lemon juice, garlic, za’atar, and pepper. Toss dressing with salad.
Serves 5.
Each serving contains: 271 calories; 8 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 27 g total carbohydrates (15 g sugars, 5 g fibre); 313 mg sodium
source: "Cauliflower", alive #389, March 2015
Mediterranean Cauliflower "Couscous" Salad
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
