Warm Cauliflower ‘Couscous’ Salad


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?


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.


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.



  • Sara
    Hi ! I did your "roasted cauliflower with dates & lentils" youtube recipe and it was DE-LI-CIOUS. (Just a heads up, the measurements of the spices in your video are different from the ones in the info box.)
  • Looks amazing. Last night I tried out your spinach & feta pie with an oat crust, and it was del.
  • great recipe thanks…. made it last night - didn't have basil so used mint instead which also worked well you guys are inspiring…
  • Kristina
    My family and I had this wonderful dish for dinner yesterday and it was a success! My husband isn´t too fond of cauliflower but really liked this couscous version. Thank you for a really inspirational recipe!
  • What a versatile veggie ... I'll have to incorporate more of it into my cooking!
  • Georgia
    Hi! I have been following your gorgeous food blog for a few years now, but have never taken the time to comment yet! You always have delicious, healthy food and beautiful food styling/photography and just wanted to say thanks for being so inspiring. And yes, I happen to know a recipe that uses cauliflower in a dessert! Check out http://www.gluten-free-vegan-girl.com/2013/08/secret-ingredient-vegan-brownies.html I haven't tried it yet, but this blog is usually a winner! :)
  • Catherine
    I tried this, I'd never eaten cauliflower this way, and I really liked it. Now I'm game to try the pizza crust! thanks for the recipe. As you mentioned the chocolate (avocado) mousse as a dessert, I couldn't resist the opportunity to try it as well. Very good, but I found the taste of banana a bit strong. I might try it again with avocado-honey-cacao powder...
  • Pauline
    Hi, do you ever do cooking classes? It would be really great to learn how to cook healthy together with you!
  • Clara Espelg
    It really looks yummy!!!! ;-)
  • Arlette
    I made this last night - despite cooking the cauliflower for only two minutes and draining thoroughly it was very soggy and rather bland, I ended up adding lots more spices and some olives. I followed a similar recipe once before and the cauliflower was raw which worked much better. A very pretty recipe nonetheless, thanks.
  • Mary
    This cous cous salad was stunning! I am so thrilled to have this in my repertoire of elegant, impressive salads. It's the epitome of a light spring/summer salad, if you have access to a garden, for which i did. Especially having fresh peas, made a world of difference, raw. My family could not stop eating it, and we have but 1 cup leftover for the next day.Thank you! Also to Alicia at the top- i made the cauliflower tacos tonight and they were great!
  • Tania
    I have tried the following recipe and it's divine, the best cauliflower couscous ever. Also the combination with the sauce and the roasted chickpeas. Just try it, it's p e r f e c t. I promise :) http://www.loveandlemons.com/2014/02/18/spiced-cauliflower-couscous/
  • This tastes delicious and smells like Greek summer!
  • The colors are gorgeous on this salad.I've been making a yummy cauliflower mash to replace heavier carby potatoes. I just steam it and puree in a food processor with almond milk, earth balance, salt and pepper, thyme and nutmeg.
  • Lumasa
    yummy! we tried it this evening :) it was delicious!
  • your salad looks beautiful... tastes absolutely delicious!
  • for those who love it spicy(of course you can adjust the spice level to your liking)...... http://www.handfulofrecipes.com/gobicauliflower-manchurian/
  • It looks divine!
  • That quick boil might just be the secret to enjoy cauliflower couscous more often! the raw version is not very family friendly, i'm curious to see how this recipe turns out! Ideas using cauliflower: roasted with ginger, dates and olives - http://entrejardins.com/2014/02/13/love-a-cauliflower-date-amor-um-encontro-com-couve-flor/
  • Michèle
    Just made this for dinner and it was delicious! Very creative love all your cauliflower recipes. And my kids too...
  • Marie-Noelle
    Wat about cauliflower guacamole? Cook the cauliflower about 5 min, then mush en mix with coriander, garlic, spring onion, lime juice, tabasco, tomato, olive oil. Love your cauliflower variations!
  • I love the look of this salad and I must go update your apps on my devices to see the new look! So exciting!
  • Cristabel Davis
    We often make a variation on a recipe from Stephanie Alexander's Cooks Companion (Australia). It is grated cauli with besan flour, spices and an egg to create 'fritters' which then are shallow fried; wonderful with a yoghurt based tahini & lemon sauce and/or a tomato/herbs/garlic sauce. The fritters do not form a firm pattie but when cooked hold together well enough and are delicious.
  • Cristabel Davis
    We often make a variation on a recipe from Stephanie Alexander's Cooks Companion (Australia). It is grated cauli with besan flower, spices and an egg to create 'fritters' which then are shallow fried; wonderful with a yoghurt based tahini & lemon sauce and/or a tomato/herbs/garlic sauce. The fritters do not form a firm pattie but when cooked hold together well enough and are delicious.
  • Sonya
    Loving the cauliflower recipes! If you're after a sweet recipe involving cauliflower, check out the Chocolate Mousse Cake I found in this magazine (pg 63): http://www.definitionforladies.com/issue-one/ I made it for Mothers Day in Australia recently, and no one could guess the secret ingredient ;) General consensus was, that it tasted amazing!
  • Cauliflower dessert? How about making a cauliflower puree, then mixing with a bit of sweetener and vanilla and serving as a vanilla pudding?
  • This looks so lovely! Great tip to cook the cauliflower to get rid of the raw odor - I didn't know that! One of my fave things to do with cauli' is roasted cauliflower soup in early fall when days get colder again :-)
  • Floor
    Hi! Great tecipe again. I was wondering if your apps will be made available for Android. Best wishes Floor
  • beata
    Cauliflower salad:raw cauliflower+lemon juice+lots of dill+jogurt; Another salad I atę once at cph airport: raw cauliflower + raw broccoli+pineapple+black olive+tomatoes(skins only)+mint+parsley+red onion+seeds or wallnuts or chicken+dressing made from pineapple juice and something sauerzlike Rice vinegar+chilli+oilseed oil; Side dish: cooked cauliflower served with pan fried (=toasted) breadcrumbs melted with warm dissolved butter. Soft and crunchy.in.the same time. I believe it is the most popular way to serve cauliflower in Poland. Breadcrumbs and better actually go wellness with cauli,potatoes, cooked cabbage and dill. We do also cauliflower soup. I like this veggie a lot.

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