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Cauliflower Couscous Salad
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1.5 tbsp | curry powder |
1/4 cup | white wine vinegar |
1.5 tbsp | agave nectar |
salt | |
pepper | |
1/2 cup | grape seed oil |
1 small head | cauliflower, leaves trimmed off |
2 | green onions, white and green parts sliced thin |
3 sprigs | parsley, leaves chopped fine |
1 sprig | mint, leaves chopped fine |
1 | apple, small dice |
1 cup | grapes, halved (I used a concord-style grape) |
1.5 tbsp | poppy seeds |
1 tsp | garam masala |
salt | |
pepper | |
Make the vinaigrette: place the curry powder, white wine vinegar, agave nectar salt and pepper in a blender. Blend that up for two seconds just to dissolve the salt. Add the oil all at once. Turn the blender on again to combine evereything into one homogenous mixture. Set aside.
Make the cauliflower couscous: break the cauliflower into florets. Trim off as much of the stem as you can. Break up the florets as small as you can and chop roughly to make pieces as uniformly sized as possible. Place into a large bowl. Alternatively, you could use the food processor method described above.
Add the vinaigrette, green onions, parsley, mint, apple, grapes, poppy seeds and garam masala to the cauliflower. Toss to combine. Season to taste with salt and pepper. Serve.
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