Cauliflower is so versatile, and the low-carb cooks best friend. Usually we use it to make a cauliflower mash (the cheese makes it really creamy), to go as a side for steaks and lamb, but with a few different additions it can be more like couscous, or like rice.
This recipe for cauliflower "couscous" salad is from the Rocket & Squash blog, but for sakes of speed (and using all of the cauliflower) rather than going with raw cauliflower I violated the recipe and steamed and crushed it instead.
The dressing is delicious, slightly sweet, and went so well with our lamb. Would probably make a perfect match with duck breast.
Next time I'll also add some toasted pine nuts for crunch and energy, and pomegranate seeds which I think will go superbly with the tangerine dressing!
Ingredients (serves 4)
1 large cauliflower
2 red chillis, finely chopped
1/2 cucumber, deseeded and diced
1 large handful parsley, finely chopped
2 tbsp maple syrup
2 tbsp olive oil
1 tbsp water
Juice from 1 tangerine (or 1/2 orange...)
Juice from 1/2-1 lemon
Salt and pepper
Cut up the cauliflower in florets, halved if they are large, and steam for 10 minutes. When done, remove the cauliflower from the steamer and leave it to cool and dry for a bit.
While the cauliflower is cooling, chop the chilli and parsley, deseed the cucumber and cut it first in strips lengthwise and then small cubes. Place it all in a bowl.
Put the steamed cauliflower in a pot and crush with for example a potato masher. When completely crushed, mix with the other salad ingredients in the bowl.
For the dressing, just whisk all the ingredients together in a small bowl and season with salt and pepper to taste. If you want the dressing more tangy, add some more lemon juice.
Pour the dressing over the salad, mix well. The original recipe calls for then leaving the salad to soak in the dressing for 30 minutes. I'm not sure why, but then taste it and if needed add some more seasoning.
Serve with for example lamb loins, as below, or with fried duck breast. Delicious. The chilli is subtle, but adds a nice kick to the salad.