Invite this side dish to your next barbecue. Your vegetarian friends will thank you (and so will anyone else looking for a delicious way to enjoy their vegetables). The star of this recipe is cauliflower.
The humble crucifer steps in as a healthy, gluten-free substitute for wheat in a lemony and very chopped salad. When finely chopped, cauliflower is a great replacement for grains and pasta, with the bonus of adding refreshing sweet and nutty flavor and a host of nutrients. The sturdy texture resembles couscous grains, resulting in a light, veggie-forward salad or side dish.
Blitz the cauliflower florets into tiny pieces in a food processor, then saute the pieces in a pan until they are crisp-tender; this will take only a few minutes. Then proceed as you would with a traditional couscous or tabbouleh salad. Add handfuls of fragrant chopped leafy herbs, a shower of dried spices, peppers and chiles and a generous squeeze of citrus to brighten the layers of texture and flavor.
It makes for an excellent side dish or light meal that is perfect for outdoor dining, since it can be served warm or cold. Cauliflower “Couscous” Salad Active time: 20 minutes Total time: 20 minutes Yield: Serves 4 to 6 Ingredients: 1 medium head cauliflower, 1 1/4 to 1 1/2 pounds 1 tablespoon olive oil 1/2 teaspoon kosher salt, plus more to taste 1 large garlic clove, minced 1 teaspoon sweet paprika 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon crushed red pepper or Aleppo chile f.
