Be The Star Of Easter Get Together- You Gotta Try this Cauliflower “Couscous” Salad

Happy Easter!!!! As we gather around the table surrounded by family and friends, here’s a healthy & simple dish that is sure to please the crowd.

Some may argue that cauliflower is just a trendy vegetable as of right now as it is considered a low carbohydrate substitute; however, in my opinion, if this carbohydrate substitute allows you to increase your vegetable (i.e. fibre) intake, why don’t you give it a try?

Many individuals don’t like the taste of raw cauliflower; however, I guarantee you won’t be able to resist the taste of this combination. This combination of ingredients provide your skin a ton of antioxidants, vitamins, minerals and fibre. If you feel like you may miss eating some kind of carbohydrate, you could throw in some cooked quinoa (~2 c) or some cooked couscous (~2 c) into the mix. 🙂 A wise individual once told me, ” A recipe is only a guideline. Cooks need to always follow recipes; however, what makes a person a chef is the ability to recognize where he/she can make changes and still come out with a delicious product”.

1 head Cauliflower, roughly chopped*
2 cups (500mL) Halved Cherry Tomatoes
1/2 cup (125mL) Chopped flat-leaf parsley
1/3 (80 mL) Roughly chopped fresh mint
2 Green onions, thinly sliced
1/4 cup (80 mL) Pitted, sliced Kalamata olives
3 oz (85 g) Feta cheese, diced**
¼ cup (60 mL) Golden raisins
1/3 cup (80 mL) Unsalted Pistachios
3 Tbsp (45 mL) Extra Virgin Olive Oil
½ lemon Juice of a lemon
1 Garlic clove, minced
1 tsp (5mL) Za’atar spice mix
¼ tsp (1 mL) Black pepper

*You  are able to buy “riced” cauliflower at major retailers throughout Toronto. You can crumbled cauliflower by President’s Choice or organic cauliflower bits by 365 (Whole Foods).

**I like to use Krinos as it is feta made with a blend of Sheep and Goat Milk. It is lower in sodium as many individuals can be worried about the salt content of feta.

  1. In food processor, pulse cauliflower florets until they resemble couscous in size. Do this in batches if necessary and be careful not to process cauliflower to the point where is becomes mushy. If you decide to buy riced cauliflower, you can forego this step.
  2. Place cauliflower in large bowl and toss with tomatoes, parsley, mint, green onions, olives, feta, raisins, pistachios, and capers (if using). In small bowl, whisk together oil, lemon juice, garlic, za’atar, and pepper. Toss dressing with salad.

Serves 5

Per serving: 258 calories, fat 17 g (Of which, 4 g is saturated), sodium 295 mg, carbohydrate 22 g, fibre 5 g, protein 8 g

 

Food For Thought: What have you got to lose? You will be missing out if you don’t try this recipe out. It’s very simple, colourful, nutrient dense and relatively quick to make. It’s absolutely delicious. Your taste buds will LOVE you!

 

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