Cauliflower Couscous Salad

By Karen
Yield 6 servings

Grain salads made with foods like couscous or quinoa are commonly thought to be healthy and light lunches, but once you cut them out of your diet, you know better. They can be quite tasty, though, making them hard to give up.

Despite its looks, couscous is actually not a grain per se, but pasta in disguise. It has a neutral flavor that goes with just about anything, which is in part why its so popular. Luckily, there is a very suitable replacement that is perfect when paired with some fresh chopped veggies and a light dressing: Cauliflower!

When finely chopped in a food processor, riced cauliflower makes a delicious alternative to couscous, and carries the same neutral flavor. This healthy Paleo Cauliflower Couscous Salad recipe doesn’t take a lot of time to prepare, and makes a great guilt-free side that’s both delicious and filling (and grain-free)!

Ingredients:

• 1 head(s) cauliflower
• 1 medium bell pepper(s), red diced
• 1 medium onion(s), red diced
• 2 medium celery stalk(s) finely diced
• 2 medium onion(s), green chopped (about 1/4 cup)
• 1/4 cup(s) olive oil
• 2 tablespoon(s) lemon juice
• 1/8 teaspoon(s) sea salt to taste
• 1/8 teaspoon(s) black pepper to taste

Method:

1. Put the cauliflower in a food processor and process until finely chopped. It should look exactly like couscous. Be careful not to over process or it will liquify.
2. Transfer the cauliflower to a microwave safe bowl and cover. Cook for 2-4 minutes, until it is tender. (Or alternatively, you can heat some oil in a skillet and quickly sauté it.)
3. Toss the cauliflower with the vegetables and season with salt and pepper. Mix the olive oil and lemon juice well and toss with the salad. Chill until ready to serve.