Warm Cauliflower ‘Couscous’ Salad

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Out of all the vegetables at the market, we can’t think of any that has made a bigger comeback during these last years than the cauliflower. Both Luise and I remember cauliflower as an often over-cooked side dish drenched in cheese, from when we grew up. Now it has become the surprising star of many dishes and is being prepared in an endless amount of ways. In our home, we blanch the cauli’ and serve it as a side with some black pepper and a good cold-pressed oil, we roast it and use in salads, we cut it thin and eat it as a raw carpaccio, we mix it in patties and soups. And of course, the latest classic – use it as a pizza base. In our new book we have krkrkkrkrkrkrkrkrkkrkrrk (this sentence has been removed due to spoiler alert reasons – you just have to wait until 22nd September!). We have yet to find a way to incorporate Cauliflower in a dessert, but that is probably only a question of time.

Today we have mixed raw cauli’ into a couscous-like texture that can be used as a grain free alternative to regular wheat grain couscous. We give it a quick boil to get rid of the raw odor and to make it easier to digest, then toss it with an ocean of fresh herbs, spring peas, pepitas and crumbled feta cheese. It’s dinner in no-time and a very fresh, delicious and nourishing one. Perfect for the picnic basket as well.

If you have any ideas of your own on how to further prepare the mighty cauliflower, please share in the comment section below. And the same goes if you have any good cauliflower subs, for those of you that aren’t too fond of it – has anyone tried using broccoli instead?

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If you want a quick dessert to go with this quick dish, check out our 5-minute avocado chocolate mousse. We have just posted the recipe video on our YouTube channel.

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Warm Cauliflower ‘Couscous’ with Green Peas & Herbs

1 head of raw cauliflower
2 handfuls mixed parsley and basil
70 g / 1/2 cup pumpkin seeds (pepitas)
juice of 1/2 lemon
a drizzle cold-pressed olive oil
sea salt and black pepper
200 g / 7 oz / 2 cups frozen (thawed) or fresh peas

100 g / 4 oz / 1 cup feta cheese, crumbled
sprouts or micro greens to garnish (we have used purple Shiso leaves here)

Bring a saucepan with water to boil. Meanwhile coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine couscous- or rice-like texture. Do it in batches if you have a small food processor. Pour the cauliflower into the boiling water, lower the heat to simmer and cook for about 3 minutes. Meanwhile finely chop the herbs, toast the pumpkin seeds in a skillet on low-medium heat until golden. Drain the cauliflower ‘couscous’ in a sieve and place in a large serving bowl. Add herbs, lemon juice, olive oil, salt and pepper and combine everything. Add peas, pumpkin seeds, crumbled feta cheese and toss until mixed. Garnish with sprouts or micro greens. Serve warm or chilled. Keeps for a couple of days in the fridge.

PS. We also wanted to let you know that we have redesigned and rebuilt our two iPhone and iPad apps, Green Kitchen and Healthy Desserts. They are now completely integrated with iOS7 and have a stunning new look.

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81 Comments

  • Jenna
    I have a new found love for cauliflower, something I definitely wasn't crazy about as a kid. Your book is being released on my birthday, couldn't think of a better way to celebrate than with a new book from GKS!
  • I´ve used your cauliflaower pizza base as a quiche "dough" and it works lovely!
  • Simple, colorful, and fresh! I love this recipe. Perfect for lunches on warm days - and great for bringing some sunshine into the dark and dreary office day!
  • LOVE cauli couscous! But now that it's not in season anymore it's not easy to find good ones...if I do, I'll surely make this. It's perfect beach fare (instead of the usual Italian rice salad!) I wanted you guys to know that your app is beautiful and it is definitely one of my best App store purchases. I was super excited to download the update! Eagerly waiting for the book as well! :)
  • Sofia
    Dear David, Luise and Elsa, I just received your book at home! So beautiful and yuuuumi! Thank you so much for doing such a great book for all of us! All the best Sofia
  • I have always loved cauliflower. I can eat a whole head in one sitting. This looks like an amazing way to get more cauliflower in my life. Can't wait to try it!
  • Maria
    I had some leftover cauliflower from the pizza crust I made from the recipe in your book a few nights ago and this was the perfect way to use it up! So simple to put together yet so flavourful and delicious, the family loved it! Keep up the great work guys! :) -Maria
  • hannah
    Looks delicious! One question - how many would you suggest that this serves?
  • This is so beautiful! I love cauli' so many ways, but when I was out of it I used broccoli for a broccoli-crust pizza which was pretty awesome!
  • My two new favorite ways to prepare cauliflower: 1. roasted until crispy and browned, served with a aioli and crispy capers. 2. cooked and mashed into a creamy puree. Perfect alternative to mashed potatoes or polenta! The couscous is another of my favorite ways and I absolutely love the look and colors of your version!
    • Here sound amazing Denise! I love roasted cauliflower! http://youtube.com/addalittlefood
  • I like to roast it whole with loads of spices, or to steam it all and then let it rest in a bowl with some olive oil or cumin seeds so that it absorbs the flavours. Finally, really good trated as a steak and cooked on a very hot skillet or grill, until lightly charred on both sides and cooked through. It's amazing how confusing the season for cauliflower is - most people think of it as a winter vegetable and it is, to some extent, but it is now that the best cauliflower start coming into season until the early fall - so this recipe will surely be amazing enjoyed throughout the whole summer. Thanks so much for sharing! x
  • Cauliflower is my new best friend - this looks delicious and I LOVE the way you style photos :) Have you seen the purple and yellow caulis around lately?! This is amazing www.dancingthroughsunday.typepad.om
  • Congrats on the app! Will have to check it out sometime. :) And the "couscous" looks like a great idea, definitely an awesome light summer dish!
  • The salad looks delicious. I haven't used or cooked with couscous for ages but I think after seeing this amazing recipe it is about time again. http://blackwhitevivid.com
  • Emily
    That looks so beautiful with the purple leaves on top! I love how versatile the cauliflower is. The pizza from your book is my favorite!
  • Couscous is one of my favorite ingredients in a salad. This looks like the perfect summer salad, very nice!
  • Kristen
    This looks wonderful! I just made cauliflower "fajitas" yesterday (which were kind of sad) This looks far superior!! :) Quick questions, can you also sauté the cauliflower or is it better boiled? Thanks!!
  • Alicia
    Ideas for cauliflower - I haven't tried it yet but this is in my list of things to cook soon. http://www.twopeasandtheirpod.com/roasted-cauliflower-and-chickpea-tacos/ Your couscous salad looks great, already in my list too. As for your book, I will wait patiently until September!

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