Moroccan Cauliflower “Couscous” Salad

"There's no time like springtime to fill up on farm-fresh greens and crisp vegetables. Take advantage of nature's peak season by eating easy dinner salads all week."
 
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photo by Mary Jenny photo by Mary Jenny
photo by Mary Jenny
Ready In:
55mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
  • Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

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Reviews

  1. An absolutely brilliant recipe! Everyone, including my dog, was simply ravenous for it. Adding to its virtues is the fact that there is no pasta in it, only cauliflower, chickpeas and spices. I've made it twice and each time I lacked one or two things, but that didn't detract from it. The first time, I was missing red pepper, OJ, cilantro and pomegranate seeds but added raisins. The second time, I again lacked red pepper and OJ, apricot, but added dried cranberries, currants, preserved lemon strips. Both were wonderful, but the dried apricot added a hit of texture and sweetness, and should be included if possible. Both times, I used an entire head of cauliflower, chopped in my Cuisinart. With the remaining parts, I cooked the stems and leaves with aromatics (carrot, onion, celery, garlic, herbs) and broth to make creamed cauliflower soup, whipped up in a blender. No waste and all delicious.
     
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