Cauliflower 'Couscous' With Herbs: Recipe

Published Jul 18, 2017

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Cauliflower 'Couscous' With Herbs (Serves 4)

A quick side dish gets even quicker when you can pick up the cauliflower already broken down to a couscous consistency - typically found these days in the refrigerated or frozen produce section. The dressing components go right into the salad. 

1/2 medium head of cauliflower, separated into florets 

1 medium red bell pepper, halved, seeded and finely chopped

1 medium cucumber, peeled, halved lengthwise, seeds scooped out and cucumber finely chopped

3/4 cup fresh herbs, such as basil, cilantro, fennel fronds, mint, parsley or tarragon, or a combination thereof)

3 scallions, white and light-green parts, finely chopped

1 tablespoon mirin

1 tablespoon fresh lemon juice, or more as needed

1 teaspoon ground coriander

1/2 teaspoon salt OR 1 teaspoon kosher salt, or more as needed

3 tablespoons extra-virgin olive oil

1/3 cup roasted, salted sunflower seeds

Place the cauliflower florets in a food processor; pulse for six or eight 1-second pulses, until they are fine-textured and look like couscous. Transfer to a mixing bowl.

Add the bell pepper, cucumber, herbs, scallions, mirin, lemon juice, coriander and the salt, stirring to incorporate. Add the oil and stir until everything is well seasoned; taste to make sure, and adjust as needed.

Stir in most of the sunflower seeds. Serve with the remaining sunflower seeds sprinkled over the top.

The Washington Post

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