Curried Cauliflower Couscous Salad

This Curried Cauliflower Couscous Salad is one of the most appetizing, incredible and distinguished salads. As its name suggests, the salad is cauliflower based, but at first sight, anyone may be perplexed as to what is the main ingredient of the recipe. You’d certainly be forgiven in thinking that couscous is the lead role in this dish.

Curried Cauliflower Couscous Salad
  • 5-10 minutes
  • 2 Servings
  • 1 cals


  • 250g/8.75oz cauliflower, trimmed into chunks
  • 30g/1oz raisins
  • 25g/1oz roasted almonds
  • 25g/1oz shallots, thinly sliced
  • ½ tsp. cilantro, chopped
  • 25g/1oz red bell pepper, diced
  • 250ml/8.5floz vegetable stock
  • ½ tsp. curry powder
  • ¼ tsp. turmeric powder
  • ¼ tsp. salt


  1. In a food processor, pulse the cauliflower until it resembles the texture of couscous. Combine stock, salt, curry powder, and turmeric powder in a lidded pot. Bring to a simmer. Add the processed cauliflower. Stir thoroughly.
  2. Cover and simmer for 5-7 minutes, or until all liquid in the pot is absorbed. Fluff the cauliflower with a spatula. Fold in the raisins, almonds, shallots, bell peppers, and cilantro.
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