Aromatized Cauliflower Couscous

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.

Ingredients

• 1 CAULIFLOWER
• 1 CUCUMBER
• 1 BROCCOLI HEAD
• 1 ONION
• ONE LEMON ZEST
• 3 RED RADISHES
• 1 TSP UMEBOSHI VINEGAR

Mustard Dressing

• 3 TBSP OLIVE OIL
• 1 TBSP MUSTARD
• ½ TBSP APPLE CONCENTRATE
• ½ TBSP UMEBOSHI VINEGAR
• SALT, BLACK PEPPER

Instructions

1. Grate or chop finely the cauliflower with the knife until you get the appearance of the couscous.
2. 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.
3. 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.
4. 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.
5. 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.
6. Prepare the dressing by blending all the ingredients, and add it to the salad.
7. 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.