Mediterranean Couscous Cauliflower Salad

Oct 24, 2024

Makes 6 servings

One of the adored vegetables we grow on our farm is cauliflower. We won’t be harvesting ours anytime soon, but the majority of the farms in our valley are already enjoying the fruits of this magnificent vegetable. I was so excited to receive some, and of course I had to make a salad with it. With a homemade dressing so you know exactly what’s in there, this meal isn’t just an explosion of flavor—it’s beyond healthy, too!

 

INGREDIENTS

For the Chickpeas:

1 cup drained chickpeas
1 tbsp. olive oil
½ tsp. salt
¼ tsp. ground cumin
⅛ tsp. cayenne pepper

For the Dressing:

2 tbsp. freshly squeezed lemon juice
½ tsp. Dijon mustard
1 clove garlic, minced
½ tsp. salt
¼ cup extra-virgin olive oil

For the Salad:

1 large cauliflower, in ½-inch florets
1½ cups cherry tomatoes, halved
1 English cucumber, peeled and finely chopped
½ medium red onion, diced
1 cup chopped fresh parsley
½ cup pine nuts
⅓ cup Kalamata olives, pitted and finely chopped
Salt, to taste
Black pepper, to taste

 

INSTRUCTIONS

1. Place a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine all the ingredients for the chickpeas and stir to mix. Transfer to the prepared baking sheet spread in a single layer. Roast for 30 minutes, then stir and check to see if the chickpeas are crisp. If needed, continue to cook for up to 10 minutes more, until they are nice and crisp.
3. For the dressing, combine the lemon juice, mustard, garlic and salt in a small bowl and stir well. Add the olive oil and continue stirring until homogeneous. Taste and adjust the seasoning if necessary.
4. For the salad, place the cauliflower florets in a food processor fitted with the chopping blade. Pulse until you have a nice smooth consistency until very finely chopped, but not puréed.
5. Transfer the cauliflower to a large bowl. Add all the remaining salad ingredients and mix. Sprinkle with the dressing, then season with additional salt and black pepper as needed. Garnish with the roasted chickpeas and serve.

 

NUTRITION • PER ONE SERVING

Calories 280
Total Fat 21g (27%)
Saturated Fat 2.49g (12%)
Trans Fat 0.005g
Total Carbohydrate 19g (7%)
Dietary Fiber 6g (21%)
Total Sugars 6g
Includes 0g
Added Sugars (0%)
Cholesterol 0mg (0%)
Sodium 940mg (41%)
Protein 7g (14%)
Vitamin D 0mcg (0%)
Calcium 79mg (6%)
Iron 2.71mg (15%)
Potassium 733mg (15%)
Phosphorus (15%)

 

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here


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