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.



  • Sandra
    Delicious summer salad
  • Looks delicious! Cauliflower is one of those things I really want to start incorporating more of into my diet. Thanks for the inspiration :)
  • Dany
    Hi, are the peas meant to be added to this raw?
  • Lydia
    oh I can't wait to make this salad! It sounds so delicious and fresh and full of flavour! I love your blog and family, I really hope to one day be half as good as you at cooking! I really like to roast cauliflower with indian spices (and mix it through some quinoa with chickpeas and herbs)- it also goes deliciously with your dosa from your cookbook on it's own. I also like It grilled it big 'steaks' with a veggie salsa verde :)
  • Bill
    i am not a scientist, dietician or a nutritionist. I do however, read allot about healthy living options, disease prevention and treatment. I have learned that raw unpasteurized honey, turmeric, cinnamon, organic lemon juice, ginger root, apple cider vinegar (from the mother), virgin coconut oil and cayenne pepper are all fantastic for health issues and preventions. How about mixing them all together for one drink?
  • Mark Johnson
    There's a classic Indian cauliflower dessert, Gobi ki Kheer: http://www.101cookbooks.com/archives/vegetarian-lentil-burgers-recipe.html
  • Klara
    This recipe is amazing! Thank you for inspiration :)
  • I have made this recipe - as is a couple of times now. I made it tonight again. I was thinking by myself how happy I am to find this one. It is SO good! There will be many more to come. Thought I just have to let you know!
  • Looks delicious! Thanks for sharing this.
  • Jessica
    I made this last night with broccoli instead of cauliflower since that is what I had. I also added some sauteed tofu and zucchini to the mix and it was AMAZING.
  • S
    Cooking the cauliflower in a rich tomato sauce with Indian-style spices is my husband's favourite dish. First fry the cauliflower, divided into florets. Then add chopped garlic (maybe 4-5 cloves for a head of cauliflower), chopped onion, turmeric, maybe some chili and fresh grated ginger. Fry for a couple of minutes, then add tomatoes - fresh or canned. Also add cardamom, preferably newly crushed seeds, cinnamon, a handful of raisins, salt and a teaspoon or so of honey. Cook til the cauliflower is tender. Add salted peanuts and eat with some kind of grain or perhaps organic rice. A yoghurt-based sauce/raita with cumin, cucumber and mint is nice to complete with.
  • Claire
    I made this today and it is absolutely delicious! :)
  • Seems so delicious and so healthy.. It's perfect for My diet.
  • Jenny
    Cauliflower has become my favorite vegetable this season actually; I almost always have a "head" at home. One thing I really like is to slice it thin and put it on Danish Rye bread and tahini sandwiches for breakfast. Thin slices of rhubarb is also fantastic!
  • I am found of salad. I always look for something healthy and fresh. This is really healthy and nutritious. Thanks for sharing such a great recipe. Bally Chohan
  • birgit
    so while i can't comment on you tube because i don't want to answer google many nosy questions i tell you here that i made the cauliflower salad with lentils and it is sooo delicious love the video lg birgit
  • This looks delicious and so pretty! Wonder if you’d be interested in posting it on Facebook or Instagram using the hashtag #SaladWars. Florette are giving away some fab foodie prizes at the moment and I’m pretty sure your salad is worth a prize! More details on http://www.florettesalad.co.uk/salad-wars
  • Hey, I love that cutting board, where can I find one?
  • When we have very fresh cauliflower from the garden, it is delicious raw (your salad sounds delicious!) but later in the season I like to make this cauliflower soup with gorgonzola and pickled pear relish: http://www.growntocook.com/?p=447

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