Cauliflower Couscous Greek Salad

standard March 22, 2013 Leave a response
couscous

With Spring officially here, what better time to enjoy a bright, colorful salad? Mrs. G’s Executive Chef Mary Beth shares her recipe for a Cauliflower Couscous Greek Salad. She will also be making this salad this Saturday, 3/23 at the Living Local Expo. The event is from noon to 4 pm at Lawrence High School and is free and open to the public. There will be over 40 eco-friendly vendors, a farmers’ market, speakers, workshops, cooking demonstrations and more. Mrs. G’s will be there with Chef Mary Beth. For more information, go to www.sustainablelawrence.org

Cauliflower Couscous Greek Salad

Cauliflower Couscous Greek Salad

CAULIFLOWER “COUSCOUS” GREEK SALAD

Total Time: 12 minutes
Yield: 6-8 servings

Ingredients
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  • 1 head fresh cauliflower
  • 1/2 cup fresh basil
  • 1/4 cup fresh mint
  • 1 cup fresh parsley
  • 1 garlic clove
  • 1 cucumber, cubed
  • 1 red bell pepper, cubed
  • 1 cup grape tomatoes – cut in half
  • 1 head of romaine lettuce, chopped
  • 1/2 cup kalamata olives, halved and pitted
  • 1/2 cup pine nuts
  • 3/4 cup feta cheese, crumbled
  • 1/4 red onion, sliced thin

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For the Greek Salad Dressing
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  • juice of 1 lemon
  • ¼ cup good red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard

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Instructions
1. Break the cauliflower into big chunks and put into a food processor along with basil, mint, parsley and garlic. Pulse several times until minced. The cauliflower will have a granular texture – much like couscous. Set the cauliflower aside in a big bowl.
2. Add cucumber, bell pepper, and tomatoes to the cauliflower.
3. Chop the romaine lettuce and place in a big salad bowl. Top with the cauliflower mixture just before serving and mix thoroughly.

For the Greek Salad Dressing
4. Whisk together all ingredients. Drizzle the dressing over the salad and toss to mix thoroughly. (The lettuce may wilt once you add the dressing and cauliflower so don’t toss until just about to eat.)
5. Sprinkle with olives, pine nuts, feta cheese, and red onions.

Notes
Pulsing cauliflower in a food processor will give the cauliflower a granular-like texture, similar to that of couscous.

About

Chef Vance Slocum Follow on Instagram at Instagram.com/appliancechef

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