Cauliflower Couscous Salad with Apricots and Cashews

Whether you’re trying to avoid grains or just eat more vegetables, cauliflower couscous is the perfect salad grain alternative. Cauliflower couscous has such a mild flavor, that I decided to spice it up with a ginger cinnamon dressing, dried apricots and cashews. The dressing, inspired by Ottolenghi, may sound weird, but trust me: you’ll want to put it on everything. This dish is seasonally versatile: eat it cold in the summer, serve warm in the winter. Either way, enjoy!

 Cauliflower Couscous Salad with Apricots and Cashews | Vegan, gluten-free, and paleo. | Loveleaf Co.

Cauliflower Couscous Salad with Apricots and Cashews

INGREDIENTS

THE SALAD

  • 2 heads cauliflower
  • ½ cup roasted cashews
  • ⅓ cup apricots, cut into raisin-sized pieces
  • 4 scallions, finely chopped
  • 4 tablespoons parsley, chopped
  • 2 tablespoons cilantro, chopped
  • ¼ tsp red pepper flakes
  • salt and pepper, to taste

CITRUS DATE DRESSING

  • 2 large pitted, dried dates (see notes)
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons orange juice
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground cinnamon
  • salt and pepper to taste

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Make the cauliflower couscous: coarsely chop the cauliflower florets (some of the stems are fine) and place in a food processor. Process until the texture and consistency of couscous. You may need to do this in two batches.
  3. Spread the cauliflower couscous evenly on a baking dish and bake for 15-20 minutes, stirring halfway through. Remove from oven and allow to cool.
  4. Make the dressing: Add all ingredients into a high-speed blender (like a Vitamix) and blend until smooth and creamy.
  5. When the cauliflower couscous has cooled, put it in a large mixing bowl, stir in the dressing and the remaining ingredients and serve. You may wish to reserve some of the add-ins to sprinkle on top.

NOTES

Medjool dates are best in this recipe but you can use Deglet Noor in a pinch - just soak them in water for a couple hours to soften before blending.

Loosely adapted from Ottolenghi.