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
Course: Mains, Sides
Dietary: Gluten Free, No Added Sugar, Vegan, Wheat Free
Servings: 2 Servings


  • 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


  • 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.


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


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