Cauliflower couscous salad
Perfectly balanced salad.
PREP TIME 25 min | COOK TIME 5 min | SERVES 4
INGREDIENTS
Cauliflower couscous
- 1 kg cauliflower, cut into florets
- 1 tsp sea salt flakes
- 300 g frozen peas
- 300 g snow peas
- 1 cup mint leaves, chopped
- 1 cup coriander leaves, chopped coarsely
- 1 cup parsley, chopped, plus extra to serve
- ⅓ cup pistachios, chopped
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- ¼ cup olive oil
- 4 boiled
Mint yoghurt sauce
- ½ cup greek/plain yoghurt
- 2 tbsp chopped mint leaves
- 1 tbsp lemon juice
METHOD
For the yoghurt mint sauce
COMBINE all the ingredients together in a bowl and mix well. Season to taste.
For the cauliflower couscous
WORKING in batches, process cauliflower and salt until it resembles a couscous-like consistency. Transfer into a double lined clean tea towel, squeeze all the liquid out of the cauliflower.
COOK peas and snow peas in a pot of boiling water for 2 minutes. Drain and transfer to a bowl of iced water; drain. Slice snow peas thinly lengthways.
TRANSFER cauliflower couscous to a bowl; and fluff with a fork. Add herbs, both peas, pistachios and lemon zest, mix until well combined.
WHISK lemon juice and oil together in a bowl until well combined; season to taste.
DRIZZLE the dressing over the cauliflower couscous and gently mix. Top salad with halved boiled eggs. Spoon over the mint yoghurt sauce and scatter with extra parsley leaves. Season to taste.
FOOD TEAM TIP: Wringing the cauliflower gives it a fluffy texture and amplifies its nutty flavour.
Cauliflower couscous salad
Ingredients
- Cauliflower couscous
- 1 kg cauliflower, cut into florets
- 1 tsp sea salt flakes
- 300 g frozen peas
- 300 g snow peas
- 1 cup mint leaves, chopped
- 1 cup coriander leaves, chopped coarsely
- 1 cup parsley, chopped , plus extra to serve
- ⅓ cup pistachios, chopped
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- ¼ cup olive oil
- 4 boiled
- Mint yoghurt sauce
- ½ cup greek/plain yoghurt
- 2 tbsp chopped mint leaves
- 1 tbsp lemon juice
Instructions
For the yoghurt mint sauce
Combine all the ingredients together in a bowl and mix well. Season to taste.
For the cauliflower couscous
Working in batches, process cauliflower and salt until it resembles a couscous-like consistency. Transfer into a double lined clean tea towel, squeeze all the liquid out of the cauliflower.
Cook peas and snow peas in a pot of boiling water for 2 minutes. Drain and transfer to a bowl of iced water; drain. Slice snow peas thinly lengthways.
Transfer cauliflower couscous to a bowl; and fluff with a fork. Add herbs, both peas, pistachios and lemon zest, mix until well combined.
Whisk lemon juice and oil together in a bowl until well combined; season to taste.
Drizzle the dressing over the cauliflower couscous and gently mix. Top salad with halved boiled eggs. Spoon over the mint yoghurt sauce and scatter with extra parsley leaves. Season to taste.
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ALSO SEE: Chicken tikka with cauliflower rice
Feature image: Are Media