Cauliflower Couscous Salad
Ingredients
-
3
ounces
dried tart cherries or dried cranberries
-
⅓
cup
red wine vinegar or other vinegar
-
1
cup
sliced almonds
-
1
head
cauliflower or romanesco (about 1 to 1.25 lbs)
-
to taste
kosher salt and freshly cracked pepper
-
2
teaspoons
sumac
-
½
teaspoon
dried chile flakes
-
4 to 6
scallions, thinly sliced
-
¼
cup
extra-virgin olive oil
-
½ to 1
cup
rough chopped parsley
-
½
cup
small, fresh mint leaves
Instructions
- Soak the dried cherries in vinegar for at least 30 minutes.
- Toast the almonds in a skillet over low heat while preparing the salad.
- Chop the cauliflower into small florets and pulse in a food processor until crumbly.
- Transfer the cauliflower to a bowl and season with salt, pepper, sumac, chile flakes, scallions, and the soaked cherries with vinegar.
- Mix well and adjust seasoning to taste.
- Add olive oil, toasted almonds, parsley, and mint, and toss to combine.
- Serve immediately or chill, adding mint just before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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