banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mediterranean Cauliflower "Couscous" Salad

    Share

    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.

    Advertisement

    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

    Advertisement

    Mediterranean Cauliflower "Couscous" Salad

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.