*Click here for method for toasting almonds
I was really surprised when I first tasted James Martin’s cauliflower couscous recipe. I hadn’t ever tasted raw cauliflower in a salad and fell in love with the combination of sweet/savoury and nutty. The flavours are delicious and the salad is more than the sum of its parts.
The recipe below is an adaptation of his recipe – partly because I have used ingredients I more commonly have in my cupboard and partly because I think it tastes just as good, if not better. Even people who aren’t particularly in love with cauliflower love this dish. It can be made a day or two before it is needed and was a lifesaver recently when we had an impromptu vegan dinner guest! The recipe yields a large amount and we usually have leftovers the next day. You could halve it however if you wanted to just make a small amount.
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5 Comments
Loved this the first time I tried it. Made it for friends yesterday who enjoyed it so much that they asked for the recipe. Have passed it on. Great way to get someone who doesn’t like cauliflower to eat cauliflower, so thank you for that. Will definitely make it again.
Tara
Many thanks Meredith, I tasted this ‘delicious’ dish at Mary’s the other night, & HAD to find out the recipe.
regards Tan Richards, Kerikeri – another recipe fanatic!
Thanks Tan! Glad you enjoyed it. I love that you can make it advance and just add the herbs at the last minute. I’m about to make it myself for a dinner party for 10 tomorrow night.
Always love this recipe, however, I thought the original had pomegranate not cranberries? I actually prefer pomegranate, but cranberries are good also.
Hi PJB, indeed the original had pomegranate and is also delicious. Cranberries provide a slightly different flavour and are a great store-cupboard alternative.