Make Ahead

cauliflower "couscous" with mint & radish

February  6, 2014
1 Ratings
  • Serves 4
Author Notes

the inspiration for cauliflower "couscous" came from mourad, moroccan cookbook author owner of san francisco's restaurant aziza. not only is this recipe simple and nutritious, it is also grain free! yet just as satisfying as semolina couscous. adding in fresh herbs and crisp veggies, this salad is one of my favorite summer staples. —aubrey | drum beets

What You'll Need
  • 3 cups white or yellow cauliflower, stems removed
  • 4 tablespoons olive oil
  • 1 lemon
  • 1/4 cup fresh mint
  • 1/4 cup fresh parsley
  • 8 ounces radishes
  • 8 ounces cucumber
  • 2 pinches sea salt
  • black pepper or red chili flakes
  • 1 cup crumbled feta cheese (optional)
  1. quarter and thinly slice cucumber and radishes. (peel cucumber first if skin is tough). then finely chop parsley and mint. juice and zest lemon. toss all together in a large salad bowl.
  2. in a food processor, pulse-chow the cauliflower florets until it resembles small-grain couscous. if you have a small food processor, do this in batches so that your processor is never more than half full. do not over-process into a puree.
  3. if you don't own a food processor, simply use a large cutting board and finely chop small batches of cauliflower into the desired texture.
  4. add cauliflower "couscous" to salad bowl and toss gently with remaining ingredients. salt and pepper to taste.
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3 Reviews

ArdorFarm August 23, 2014
Excellent! I used basil as my herb, and replaced the radish with red pepper. Great way to use herbs and vegetables on hand!
Tarragon June 9, 2014
This is really, really good. I had no parsley so I used all mint.
aubrey |. June 10, 2014
Great to hear! I just made another variation on this salad with marinated artichoke hearts, parsley and basil. Yum!