Aromatized Cauliflower Couscous
We can serve the salads in a thousand ways, and one of them (original and tasty) is made by cutting the cauliflower into the shape of the couscous cereal.
This aromatized cauliflower couscous a fresh and pleasant dish, which is very surprising because the cauliflower is crispy and when seasoned and mixed with other vegetables it becomes delicious.
I recommend you colour with other types of vegetables such as broccoli, radish or red cabbage for example. My proposal is the following…
Servings: 4 Difficulty: Easy Time: 25 Min.
- 1 CAULIFLOWER
- 1 CUCUMBER
- 1 BROCCOLI HEAD
- 1 ONION
- ONE LEMON ZEST
- 3 RED RADISHES
- 1 TSP UMEBOSHI VINEGAR
- 3 TBSP OLIVE OIL
- 1 TBSP MUSTARD
- ½ TBSP APPLE CONCENTRATE
- ½ TBSP UMEBOSHI VINEGAR
- SALT, BLACK PEPPER
- Grate or chop finely the cauliflower with the knife until you get the appearance of the couscous.
- Cut the radishes into small slices (with or without mandolin) the thinnest possible. Put them in a bowl and mix them with a teaspoon of umeboshi vinegar. Marinate them for at least an hour, you will see how they will go pink.
- Cut the broccoli into small florets Put enough water in a pan to boil (with a pinch of salt), and Blanche the brócoli for 3 minutes into the boiling water. Strain and cool it down in cold water immediately, and when they are cold, keep them in a bowl.
- Chop the red onion the thinnest possible and mix it with salt in a bowl. Let all marinate for an hour, so for the flavour not to be so strong.
- Finely chop the cabbage, put it in a large bowl and mix it with the diced cucumber, the blanched broccoli, the lemon zest, and the marinated red onion.
- Prepare the dressing by blending all the ingredients, and add it to the salad.
- You can decorate with the marinated radishes or mix them with all the previous preparation that will give a more acid touch.
KITCHEN TIPS: You can put more greens in the cauliflower couscous by putting lettuce, arugula … I also like to add some raisins and some roasted nuts to add a special touch, both sweet and crunchy textures.