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Robin Ward

Cauliflower Couscous Salad with Almonds, Herbs, and Cherries

Enjoy a vibrant and flavorful cauliflower salad, featuring toasted almonds, vinegar-soaked cherries, and fresh herbs, with cauliflower transformed into couscous-like crumbles for a healthy and delicious twist.
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Total Time 30 minutes
Course: #sidedish, Salad
Cuisine: #MiddleEastern
Ingredients Equipment Method

Ingredients
  

  • ½ to ¾ cup dried tart cherries or dried cranberries (3 oz)
  • ⅓ cup white balsamic vinegar or other (red wine vinegar, or combination of white balsamic and sherry vinegars)
  • 1 cup sliced almonds
  • 1 small head cauliflower (1 to 1.25 lbs.)
  • kosher salt and freshly cracked pepper to taste
  • 2 tsp sumac
  • ½ tsp dried chile flakes
  • 4 to 6 scallions, thinly sliced
  • ¼ cup extra-virgin olive oil
  • ½ to 1 cup rough chopped parsley
  • ½ cup small, fresh mint leaves (Add to the portion(s) at time of serving. Turns black in leftover salad.)
  • ½ cup edamame (shelled beans) (optional)
  • 1 radish, sliced thinly (optional garnish)

Equipment

  • food processor

Method
 

  1. Put the dried cherries and vinegar in a small bowl and leave to plump for at least 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.