Couscous salad from cauliflower

This refreshing and aromatic couscous salad is a wonderful alternative for those who are affected by celiac disease or who eat low carb. In addition, the salad with a preparation time of just 10 minutes is also the ideal dish for a quick, yet full-bodied meal after a stressful day. Couscous is replaced in this recipe by raw cauliflower, which is processed into small granules in the blender. Pomegranate seeds, pistachios, mint and oriental spices add to its exceptionally delicate taste.

Ingredients for 2 servings
For the salad

  • 200 g cauliflower – wash and divide into florets
    ½ pomegranate – tap the seeds with a spoon
    50 g vegan mayonnaise
    20 g of chopped pistachios

Liquid ingredients and spices

  • ½ organic lemon – of which 1 ½ tablespoons of juice and 1 teaspoon abrasion
    1 teaspoon noble yeast flakes
    ½ teaspoon Ras el Hanout
    ½ tsp turmeric
    ¼ tsp ginger powder
    crystal salt
    black pepper
  • 10 mint leaves – of which 3 set aside for decoration; finely chop the rest

Preparation time approx. 10 minutes

Put the cauliflower florets in a cutter or blender and mix at low speed until small grains appear that look like couscous. If you do not own a mixer or cutter, you can peel off the cauliflower with a peeler and then chop it small with a knife.

Put the cauliflower into a bowl, add the pomegranate seeds, mayonnaise, chopped mint, all the spices and lemon juice and grate. Mix everything well and season with salt and pepper.

Spread on two plates and garnish with the mint.

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