Cauliflower ‘couscous’ salad with fruit and nuts dressed in a curry maple dressing. This salad looks very appetising and tastes great with red pomegranate, orange apricots and green pistachios.
Perfect for summer days and always proves to be very popular when I make it. Great to bring along to picnics or barbeques.
This fruity and nutty cauliflower crunch is gluten free, dairy free, vegan and raw (maple syrup is generally accepted on a raw food diet). No need to tell anyone how healthy this is – it tastes and looks delicious.
Use whatever strength curry powder you like. I prefer spicy food so use a hot curry powder made from ground coriander root, turmeric, cumin seeds, fenugreek and plenty of cayenne pepper.
If you don’t have maple syrup then any other sweetener such as date syrup (or a few dates blended with water) works well. You can also substitute the apple cider vinegar with white wine vinegar.
I created this cauliflower couscous salad as I just love the mixture of fruit and nuts to make a bright, tasty and complete meal. Salads can be dull if they’re mostly leaves and I really wanted something that was a full meal.
Some may not like that I’m calling it couscous as it is essentially just blended cauliflower. But it’s named couscous for the purpose not the ingredients.
Couscous a type of pasta as it’s crushed durum wheat. I used to eat it a lot as all you need to do is let it stand in boiling water and the small bits of pasta are cooked. But I now avoid it as it’s low in nutrients compared to similarly used ingredients such as quinoa.
It originated in the 7th century in West Africa, but these days lots of couscous in western shops is sold as an instant with added flavours.
- Cauliflower, stem removed and broken into florets
- Curry powder, 1 tbsp
- Maple syrup / other sweetener, 1 tbsp
- Apple cider vinegar, 3 tbsp
- Spring onions, 3 medium
- Apricots, 4 diced
- Pomegranate, seeds of 1
- Pistachios, 100g / ¾ cup raw and unshelled
- Hazelnuts, 60g / ⅓ cup
- Mint, 1 bunch of fresh
- Coriander, 1 bunch of fresh
- Pulse blend the cauliflower in a food processor until it's broken up into couscous sized pieces. It doesn’t matter if there are a few large pieces but you want to avoid over blending and making it mushy.
- Mix together the curry powder, maple syrup and apple cider vinegar together. Then mix this with the cauliflower couscous.
- Roughly chop the spring onions, nuts and herbs and then mix everything together and serve.
- The cauliflower couscous is ready to eat straight away or it will last a few days when stored in the fridge.
Amount Per ServingCalories 223 Total Fat 13g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 10g Cholesterol 0mg Sodium 85mg Carbohydrates 25g Fiber 8g Sugar 15g Protein 7g