Jewelled Cauliflower “Couscous”

This pretty jewelled cauliflower “couscous” salad uses finely processed cauliflower in place of couscous,  flavoured with sweet and exotic fruits and nuts.  For the carb or gluten-conscious, cauliflower offers a great alternative with bonus points for adding beneficial cruciferous vegetables to your diet.  

Serves: 4
Preparation time: 12 minutes
Difficulty: Easy


1 head cauliflower
1/2 red onion
1/3 cup dried cranberries
1 pomegranate, seeded
1/3 cup pistachio nut kernels, finely chopped
1/3 cup pine nuts
handful parsley leaves, chopped


4 tbsp extra virgin olive oil
1 lemon (juice and zest)
1 large clove garlic (crushed)
1 tsp sea salt
black pepper to taste


  1. Toast the pine nuts in a non-stick frying pan for 5 minutes until lightly browned.
  2. Whisk the dressing ingredients together and season to taste.
  3. Trim Cauliflower florets from the core and discard the core. Separate florets into smaller clumps process in food processor until the texture resembles that of couscous. Tip into a large salad bowl.
  4. Mix the cranberries, pomegranate seeds, pistachios, pine nuts and parsley into the cauliflower, reserving a small amount of each.
  5. Stir dressing through the ‘couscous’ and scatter remaining fruit, nuts and herbs on top to serve.