Cauliflower ‘Couscous’ Green Salad
Who says cauliflower is for winter?!?!
The other day at the market I saw a beautiful pure white cauliflower. It was staring at me, I tried to resist. I don’t know why I associate cauliflower with winter stews, roasted veggies, etc. But guess who came with me at home… Yes, that gorgeous cauliflower slip into my bag!!
Because is still summer, and salad season haven’t finished yet, I decided to turn the cauliflower into a refreshing summer dish, a beautiful salad tossed with delicious greens.
Cauliflower couscous is also known as cauliflower rice and it’s the perfect way to sneak more veggies into you day and also the best alternative for those avoiding grains but still want the crunchy ‘grain’ bite experience. By replacing traditional rice or couscous for cauliflower couscous you reduce your carbohydrates intake making lighter your favourite dishes.
Cauliflower is a member of the cruciferous family. It is a good source of the cancer-fighting agents and also of vitamin B6, C, K, fibre, folate and potassium. It support digestion and boost your immune system.
It’s always a good idea to have a bag of peas in the freezer, they combine with so many recipes. Green peas are also loaded with antioxidants and anti-inflammatory nutrients. They are packed with protein and iron, great for energy metabolism.
I’m sure you will enjoy this refreshing salad on your summer days as much as I do. Please, don’t forget to tag #healthyforkful on Instagram, I would love to see your delicious salads!
Refreshing Cauliflower Couscous Green Salad perfect for summer picnics.
- 1 medium head cauliflower
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 200 g fresh or frozen (thawed) peas
- 40 g pumpkin seeds roasted
- 3 tablespoons black sesame seeds
- salt and black pepper
- 1 handful fresh cilantro
- 50 ml olive oil extra virgin
- 1 garlic clove
- 1 lime juice
- salt and black pepper
- soft boil eggs
- mix green leaves
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Make de dressing. Put cilantro, olive oil, garlic and lime juice in a hand blender or food processor and process until smooth. Adjust seasoning.
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To make the cauliflower couscous, coarsely chop the cauliflower into florets. Put the in a food processor and blend until couscous-like texture.
Put a saucepan with water to boil. Pour the cauliflower into the boiling water, lower the heat and cook for 3 minutes. Drain, cool down with cold water and sieve the cauliflower 'couscous' in a large serving bowl.
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Mix with fresh parsley, cilantro, green peas, black sesame seeds and pumpkin seeds. Season.
Add enough cilantro dressing and toss until mixed.
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Serve cold with boiled eggs and a mix of greens.