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Cauliflower "Couscous" Salad

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Prep Time 30 minutes
Total Time 30 minutes
Servings 6
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Ingredients

Vinaigrette

  • 1 tablespoon curry powder
  • ¼ cup white wine vinegar
  • 1 ½ tablespoons agave nectar
  • sea salt and ground black pepper, to taste
  • ⅓ cup olive oil

Salad

  • 1 small head cauliflower, leaves and core trimmed away
  • 2 green onions, white and green parts sliced thin
  • 3 sprigs of parsley, leaves chopped fine
  • 1 sprig of mint, leaves chopped fine
  • 1 small apple, small dice
  • 1 cup grapes, halved
  • 1 ½ tablespoons poppy seeds
  • 1 teaspoon garam masala
  • sea salt and ground black pepper, to taste

Instructions

  • Make the vinaigrette: place the curry powder, white wine vinegar, agave nectar salt and pepper in a blender. Blend that up for two seconds just to dissolve the salt. Add the olive oil all at once. Turn the blender on again to combine everything into one homogenous mixture. Set aside.
  • Make the cauliflower couscous: break the cauliflower into florets. Trim off as much of the stem as you can. Break up the florets as small as you can and chop roughly to make pieces as uniformly sized as possible. Place into a large bowl. Alternatively, you could use the food processor method described above.
  • Add the vinaigrette, green onions, parsley, mint, apple, grapes, poppy seeds and garam masala to the cauliflower. Toss to combine. Season to taste with salt and pepper. Serve and enjoy!

Recipe Notes

  • I just break the florets up by hand and rough chop them, but if you trim most of the stem off, you could probably just blitz them in the food processor and get the same effect.
  • Garam masala is in the salad ingredients because it is traditionally used as a finishing spice.
Cauliflower "couscous" salad is light, refreshing, and filled with flavour from herbs and spices.