Hello folks! Thanks for stopping by today—I’m excited to share this vibrant and flavorful Cauliflower Couscous Salad with you. This has been one of the most popular salads on my site, originally featured in my Arayes dinner post. Since so many of you loved it and had trouble finding it, it now has a well-deserved post of its own!
This Cauliflower Couscous Salad is bright, fresh, and packed with flavor. The finely crumbled cauliflower has a light, fluffy texture that soaks up all the tangy, herby goodness. It’s tossed with toasted almonds, vinegar-soaked dried cherries, fresh parsley, mint, scallions, and sumac for a bold, Mediterranean-inspired taste. A little heat from chile flakes and richness from olive oil bring it all together. It’s gluten-free, vegan, and perfect for meal prep or potlucks!
A Little Backstory
Last summer, after making Joshua McFadden’s Carrot Pie from Six Seasons, I came across his Cauliflower Couscous with Almonds, Cherries, and Sumac salad recipe. It sounded perfect for a Mediterranean-style meal, so I gave it a try. Friends, oh my word! I made this salad for a potluck, and it was a hit. I’ve made it several times since. The cauliflower “couscous” holds its texture beautifully, even after a day in the fridge. The combination of herbs and seasonings—mint, parsley, scallions, sumac, and chili flakes—brings to mind tabbouleh, while almonds and dried cherries add a unique twist. This salad is incredibly easy to make, great for potlucks, and perfect for meal prep. Just a tip: add the mint at the last minute, as it doesn’t hold up well.
Why You’ll Love This Salad
- Flavorful & Refreshing: Tangy, herby, nutty, and slightly sweet with a pop of acidity.
- Meal-Prep Friendly: Tastes even better the next day!
- Easy to Make: No cooking required—just a food processor and a big mixing bowl.
- Crowd-Pleasing: Great for potlucks, family dinners, or meal prep.
Simple Steps to Make It
- Plump the cherries by soaking them in vinegar for 30 minutes.
- Toast the almonds slowly in a skillet until golden and fragrant.
- Pulse the cauliflower in a food processor to create a couscous-like texture.
- Season the cauliflower with sumac, chile flakes, salt, and pepper.
- Mix everything together with scallions, cherries, their soaking vinegar, olive oil, almonds, parsley, and mint.
- Taste & adjust seasoning before serving. Enjoy at room temperature!
Watch the short step-by-step video!
Pro Tips
- Use a food processor to quickly break down the cauliflower.
- Toast the almonds on low heat to bring out their nutty depth.
- Wait to add the mint until just before serving to keep it fresh.
- Experiment with vinegars! A mix of sherry and white balsamic gives the best balance.
This salad is a go-to for healthy, make-ahead meals. Whether you’re serving it with grilled dishes, packing it for lunch, or bringing it to a potluck, it’s always a hit. Give it a try and let me know what you think!
Watch the full dinner video (longer, detailed version)!
Cauliflower Couscous Salad with Almonds, Herbs, and Cherries
Ingredients
Equipment
Method
- Put the dried cherries and vinegar in a small bowl and leave to plump for at least 30 minutes.
- Spread the almonds in a skillet and set it to low heat. Toast them slowly while you’re putting the salad together. This way, they won’t burn and you can check on them every so often.
- Next, if your cauliflower has fresh light green outer leaves, go ahead and chop them up. Break the cauliflower into small pieces. Then, in two batches, pulse them in a food processor until they’re crumbly and look like couscous.
- Transfer the cauliflower to a large bowl. Season with 2 teaspoons kosher salt (I'm using Diamond Crystal; use less if you are using Morton) and pepper to taste. Add the sumac, dried chile flakes, the scallions, and the cherries with their soaking vinegar. Toss to mix well.
- Give your dish a taste and tweak the salt, chile flakes, and vinegar until the cauliflower is super flavorful and everything tastes just right. Then, it’s time to add the olive oil, toasted almonds, parsley, and mint (but only if you’re serving it right away) and give it a good toss.A quick tip: If you’re prepping this for a party or meal prep, hold off on the mint. You can toss it in just before serving.Give it another taste and adjust it with more seasoning, oil, or vinegar if needed. It’s best served cool or at room temperature.
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Hungry For More Delicious Recipes
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If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
7 responses to “Cauliflower Couscous Salad with Almonds, Herbs, and Cherries”
This looks amazing!!!
Thank you, Tracie! Happy Sunday to you!
Same to you!
Just started following you – and will be making that lemon chicken dish first! I am not a fan of cauliflower but my wife is and she will love this recipe!
Thank you so much for following me, John. The melting lemon chicken is super easy and delicious! Enjoy!
Do You have delivery to Tennessee ❓
Unfortunately, no. But I’m sure it will be just as good when you make it!