Cauliflower has been having a moment and is becoming the vegetable alternative to grains. By shredding it into grain-like flakes, it can be turned into a pizza base, rice or like we did – couscous. It’s a super simple way to add more vegetables to your diet and a great alternative to grains.
To make this Cauliflower “Couscous” & Arugula Salad, we’ve shredded cauliflower to make cauliflower couscous. Combining it with Arugala which has a nice “peppery” taste, almonds for crunch and dried cranberries for some sweetness, makes for a light and tasty salad.
Cauliflower “Couscous” & Arugula Salad
Vegan | gluten free | no added sugar|
A simple and light salad of grated couscous, arugula, almonds and dried cranberries
A simple and light salad of grated couscous, arugula, almonds and dried cranberries
Servings: 2 Servings
Ingredients
- 1 Head Cauliflower washed and completely dried
- 1 tbsp olive oil extra virgin
- ½ tsp Garlic Powder
- Salt to taste
- pepper to taste
- 30 grams Arugula chopped
- 3 tbsp Almonds chopped and toasted
- 3 tbsp dried cranberries
You will also need
- Food processor / box grater
Instructions
- Roughly chop the cauliflower and place the florets and stems into a food processor. Process until it becomes a fine “couscous” like texture. Be careful not to over-mix.
- Heat oil in a large frying pan or skillet. Add the cauliflower “couscous”, salt, pepper and garlic powder. Stir over a medium heat until the cauliflower is softened and slightly browned (be careful not to overcook, you don’t want it to be mushy). Add almonds and toss. Remove from heat.
- Add cauliflower to a bowl with arugula and dried cranberries. Adjust seasoning to taste.
Notes
If you don’t have a food processor (or you’ve been hit by load shedding), use a box grater to shred the cauliflower Nutritionals per serving (based on 2 large servings): 276 calories | 34g carbs (16.2g sugar) |11g protein | 14g fat
