Mediterranean Couscous Cauliflower Salad

One of the adored vegetables we grow on our farm is cauliflower. We won’t be harvesting ours anytime soon, but the majority of the farms in our valley are already enjoying the fruits of this magnificent vegetable. I was so excited to receive some, and of course I had to make a salad with it. With a homemade dressing so you know exactly what’s in there, this meal isn’t just an explosion of flavor—it’s beyond healthy, too!

Mediterranean Couscous Cauliflower Salad
6
Servings
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins

Ingredients

For the Chickpeas
For the Dressing
For the Salad

Directions

Recipe instructions Mediterranean Couscous Cauliflower Salad

1

Place a rack in the middle of the oven and preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2

In a medium bowl, combine all the ingredients for the chickpeas and stir to mix. Transfer to the prepared baking sheet spread in a single layer. Roast for 30 minutes, then stir and check to see if the chickpeas are crisp. If needed, continue to cook for up to 10 minutes more, until they are nice and crisp.

3

For the dressing, combine the lemon juice, mustard, garlic and salt in a small bowl and stir well. Add the olive oil and continue stirring until homogeneous. Taste and adjust the seasoning if necessary.

4

For the salad, place the cauliflower florets in a food processor fitted with the chopping blade. Pulse until you have a nice smooth consistency until very finely chopped, but not puréed.

5

Transfer the cauliflower to a large bowl. Add all the remaining salad ingredients and mix. Sprinkle with the dressing, then season with additional salt and black pepper as needed. Garnish with the roasted chickpeas and serve.

Nutrition Facts

Calories: 280
Fat: 21 g
Carbs: 19 g
Protein: 7 g
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