Cauliflower Couscous Salad

I love a salad that refuses to be assigned to a season, and this Cauliflower Couscous Salad is exactly that. Finely chopped cauliflower becomes a grain-free stand-in for lemon-garlic couscous, tossed with briny olives, sweet dried apricots and handfuls of parsley, mint and dill. It’s bright and fresh enough to serve cool on a summer afternoon, but the sweet-savory Moroccan-inspired flavors have enough substance to earn a spot alongside a roast chicken platter once the weather turns cooler.

How this recipe fits AIP, Paleo and Whole30

This cauliflower couscous salad is AIP Modified, Paleo, Whole30 and Plant-Based Whole30 compatible as written. For AIP Core, simply leave out the sunflower seeds.

Dried apricots require a little label-reading. I look for unsulfured apricots, which are naturally brown and almost date-like rather than the familiar bright orange, since the sulfites used as preservatives are what help dried apricots retain that color. I actually prefer the unsulfured kind; they have a deeper, more distinctly apricot flavor. If they’re difficult to find, pitted dates make an easy substitute.

You can also use whatever olives you love here, whether that’s buttery Castelvetrano, briny Kalamata or something else entirely. If you’re following a strict elimination program, check the brine for off-program preservatives or stabilizers. And for either version of AIP, skip olives stuffed with pimentos or seasoned with nightshade spices.

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Start by soaking the dried apricots so they can sit while you make the rest of the couscous salad. This is about six whole dried apricots, the unsulfured variety, which is why they have a darker color. Pour boiling water over them and they’ll plump in about ten minutes, then drain and dice them.

Then, zest two lemons. Aim for two tablespoons of zest. Squeeze one of the lemons and reserve a tablespoon of juice for the dressing. As soon as the lemon zest combines with the warm cauliflower, it will give off all of it’s aromatic oils and flavor the couscous salad.

For the cauliflower couscous, cut a medium head of cauliflower into florets. I also like to throw the core in whenever I’m making a riced cauliflower. The core will give texture and make sure nothing goes to waste. Pulse the cauliflower in a food processor in batches until it’s finely crumbled and the consistency of couscous, which is just a little finer than riced cauliflower.

Then, give it a quick cook on the stovetop. First, saute a minced garlic clove or two in olive oil just until it becomes fragrant, no more than thirty seconds or so. Then add in the cauliflower with a teaspoon of salt and cook, stirring regularly, until it’s just tender. It can go from just tender to very mushy in a moment, so be sure not to walk away from it.

While the cauliflower is still warm, toss it with the lemon zest, olives, red onions, apricots, sunflower seeds and all of the herbs. No additional cooking is required. The warm cauliflower will awaken all of the flavor and oils from the lemon zest and the herbs, and just begin to soften the thinly sliced red onion. Toss the salad with a bit of olive oil and lemon juice, and season to taste.

You can serve this cauliflower couscous salad warm or chilled. It’s the kind of side dish I love having in my back pocket: simple enough for an easy lunch, pretty enough for a dinner table, and substantial enough that it doesn’t feel like an afterthought. Serve this cauliflower couscous salad chilled in the summer, tuck it alongside grilled meats or fish, or let those sweet, briny, herby flavors follow you into fall with a roast chicken and something cozy from the oven.

Cauliflower Couscous Salad

This grain-free cauliflower couscous salad combines lemon-garlic cauliflower with olives, dried apricots, fresh herbs and roasted sunflower seeds for an easy Moroccan-inspired side dish.

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Prep Time:15 minutes mins

Cook Time:10 minutes mins

Total Time:25 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

• ¼ cup dried apricots, about 4–6
• 1 cup boiling water
• 4 cups cauliflower florets, from 1 small to medium head
• 3 tbsp olive oil, divided
• 2 garlic cloves, minced
• 2 tsp kosher salt, divided, plus more to taste
• 2 tbsp lemon zest, from about 2 lemons
• 1 tbsp freshly squeezed lemon juice, plus more to taste
• ½ cup pitted olives, such as Castelvetrano or Kalamata, chopped or sliced
• ¼ cup thinly sliced red onion
• ⅓ cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh dill
• 2 tbsp roasted sunflower seeds

Instructions

• Soak the apricots. Place the apricots in a small bowl and cover with the boiling water. Let stand for 10 minutes, then drain well and finely chop.
• Make the cauliflower couscous. Working in batches as needed, pulse the cauliflower in a food processor until finely chopped into couscous-size pieces. Take care not to overprocess.
• Cook the cauliflower. Heat one tablespoon of olive oil in a large sauté pan over medium heat. Add the garlic and cook until fragrant and just beginning to soften, about 30 seconds. Add the cauliflower and one teaspoon of kosher salt and cook, tossing frequently, until crisp-tender, 3 to 5 minutes.
• Finish the salad. Transfer the warm cauliflower to a large bowl. Add the lemon zest, lemon juice, olives, red onion, apricots, parsley, mint, dill, sunflower seeds and remaining 2 tablespoons of olive oil; toss well to combine.
• Season with additional salt, lemon juice or olive oil to taste. Serve warm, at room temperature or chilled.

Course: Salad, Side Dish

Cuisine: AIP, AIP Modified, Paleo, Plant-Based Whole30, Whole30