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Roasted cauliflower, spinach and couscous salad! The minute I spied purple cauliflower at my local Farmer’s Market, I knew I wanted to make my variation of a cauliflower salad recipe by Chrissy Teigen from her cookbook, Cravings. It’s a healthy and delicious explosion of taste and texture starring:
savory cauliflower roasted with olive oil and a sprinkling of M-Salt
creamy Feta cheese
delectable little balls of pearled couscous
tart dried cherries
a simple and tangy dressing bringing it all together
I’m a little bit obsessed with pearled couscous. If you’ve never tried it, pearled couscous (also known as Israeli couscous) is a type of pasta made from wheat flour and semolina. It has a ball-like shape and is toasted, rather than dried, after the granules are formed. Like pasta, it doesn’t have much flavor on its own, but the shape and texture are just perfect in this salad. If you don’t tolerate wheat, you can substitute quinoa or make a Paleo or Whole30 version using cauliflower rice.
Similar to my 5-Ingredient No-Mayo Potato Salad, this is another versatile side dish that keeps well at room temperature and won’t spoil in the heat. It’s so delicious, I doubt if you’ll have leftovers. However if you do, it keeps well for several days.
And if you haven’t tried M-Salt, you must check it out immediately. It’s a fabulous mixture of salt, ground pepper and garlic. Since buying it a few months ago, I’ve been putting it on everything. Yes, certainly you can mix your own. But it’s now available on Amazon!
Try this healthy cauliflower salad recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
1 small head cauliflower broken into florets (about 5 cups)
4 tablespoons olive oil
1 tablespoonM-Salt seasoning (or mix salt, pepper and garlic powder)
1cup pearled couscous (or substitute orzo pasta or quinoa)
For the Dressing and Salad:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/4cup red onion, thinly sliced and chopped
1/2cup feta cheese, crumbled
2/3cup dried cherries
3cups baby spinach
Preheat oven to 400 degrees F.
In a bowl, toss cauliflower with 3 tablespoons of olive oil and M-Salt (or garlic powder, salt and pepper.)
Spread on a rimmed baking sheet and roast for 20 – 30 minutes until the cauliflower is softened and edges are slightly crispy. For easier cleanup, you can line baking sheet with foil or parchment paper.
While cauliflower is roasting, prepare one cup of pearled couscous (or substitute quinoa, orzo or cauliflower rice) as directed on package. When finished coooking drain well and rinse with cool water. Toss with remaining 1 tablespoon of olive oil.
In a large bowl, whisk together olive oil, lemon juice, honey, mustard, salt and pepper.
To the bowl of dressing, add cooked couscous, cauliflower, onion, feta, spinach and dried cherries.
Toss well and serve at room temperature.
French feta cheese is creamier and milder, while Greek feta cheese is saltier. Take your pick.
Look for dried cherries in the bulk food or produce section of your grocery store. If you can’t find them, substitute dried cranberries or raisins.
For Paleo and Whole30 version, omit cheese and substitute cauliflower rice for couscous.
You could also substitute baby kale for the baby spinach.