Cauliflower ‘Couscous’ Salad with Herbs, Pomegranate & Walnuts.

Cauliflower is a wonderfully versatile vegetable, that serves as a nutritious, and lower glycemic (less starch/sugars) alternative to couscous aka pasta, or white rice. Pulsing the cauliflower into small pieces, using a food processor, and sautéing it until tender – provides a mouth-feel that is similar to couscous, while offering more vitamins, minerals, antioxidants, fiber and flavor. This side dish can easily be turned into a complete meal, by adding a source of protein – like lentils, organic edamame, or baked white bean patties!

Ingredients:

– Cauliflower, 1 large
– Pomegranate, 1 small
– Flatleaf parsley, 1 small head
– Mint, 2 sprigs
– Walnuts, 1/4 cup
– Salt and cracked black pepper

Dressing:

– Apple cider vinegar, 1/4 cup
– Olive oil, 4 tbsp
– Miso, 1 heaping tbsp
– Cumin, 1 tsp
– Cracked black pepper

Blend in a food process and taste – adjust to your preferences. I enjoy more ‘acid’ (vinegar) but if it’s too strong, add more olive oil.

Instructions:

  1. Using a large knife, roughly chop the cauliflower into even size florets. Add a few handfuls of cauliflower to your food processor, and pulse. Tip: Overcrowding the food processor will not allow the florets to break down evenly.
  2. In a large skillet, sauté the cauliflower ‘couscous’ in small batches, over medium/high heat. Stirring often, to prevent the cauliflower from browning, of steaming. It should be tender after 6-7 minutes. Let the ‘couscous’ cool on a large plate/tray, allowing the steam to evaporate, and stopping the cooking process.
  3. Toast the walnuts in a dry skillet, over medium-high heat, until crispy and aromatic. Let them cool before chopping into into smaller pieces.
  4. De-stem the parsley and mint. Roughly chop the parsley leaves, and tear the delicate mint leaves – to prevent bruising.
  5. Slice the pomegranate in half, and break it over a large bowl. Scoop out the seeds with your hands, and run cold water over the bowl, allowing the white membrane to float up – and be removed.
  6. In a large bowl, mix the cooled ‘couscous’ with parsley, mint, and pomegranate seeds. Plate up, top with the chopped walnuts, and drizzle over the dressing. ENJOY!

Notes:

  • While I highly recommend owning a food processor, you can also grate the cauliflower by hand, or chop it using a knife.
  • Prep a whole head of cauliflower, to have enjoy in a variety of meals throughout the week.
  • Allergic to nuts? Use toasted pumpkin seeds instead of walnuts!

Nutrition Tips:

  • Cauliflower provides vitamins C, K, B vitamins, potassium and fiber. Like all cruciferous vegetables (ex: broccoli, cabbage, bok choy etc.), cauliflower contains glucosinolates antioxidants, which has anti-inflammatory benefits.
  • Pomegranate is a good source of vitamin C, B vitamins, magnesium, iron, potassium, zinc, and fiber.
  • Parsley is packed with vitamins, A, C, K, B vitamins, iron, magnesium, potassium, and fiber.
  • Walnuts are rich in B vitamins, iron, calcium, magnesium, selenium, potassium, zinc, protein, heart-healthy unsaturated fats – including omega fatty acids, and fiber.

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