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Herbed Cauliflower Couscous
This fab salad is wonderfully light and flavourful thanks to an abundance of fresh crunchy vegetables, lots of aromatic herbs, and a creamy yoghurt dressing. If you don’t have a food processor, you can grate the cauliflower to a fine crumb consistency.
Prep Time
20 minutes mins
Serves
4–6
Salads & Sides
Healthy
Vegetarian
Ingredients
1 cauliflower, trimmed and cut into florets
1/2 tsp salt, plus extra to season
1/2 cup chopped coriander leaves
1 spring onions, thinly sliced
finely grated zest of 1 lemon
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
freshly ground black pepper, to taste
3 small beetroot, peeled and thinly sliced on a mandolin
3 radishes, thinly sliced on a mandolin
2 zucchini, thinly sliced on a mandolin
1/2 cup roasted almonds, coarsely chopped
HERBED YOGHURT
1 cup Greek yoghurt
Method
To make the Herbed Yoghurt, mix all ingredients in a small bowl. Set aside.
Place cauliflower and salt in a bowl and cover with boiling water. Leave to stand for 3 minutes.
Drain into a sieve, rinse under cold water and drain again well. Place in a food processor with the coriander and pulse to a fine crumb.
Transfer the cauliflower mixture back to the bowl and add spring onion, lemon zest and juice and olive oil. Season to taste and toss to combine.
Transfer to a serving platter and top with beetroot, radish and zucchini. Sprinkle with almonds and serve with Herbed Yoghurt.
