Cauliflower 'cous cous' salad

14 September 2017

I LOVE this salad, it helps me up my intake of lots of extra veg, it tastes fantastic and looks amazing with all the various colours, its a complete feast for the eyes and belly! Cauliflower is a member of the cruciferous veg family which means it chock full of amazing antioxidant benefits, which is great coming into our seasonal transition to keep our immune system strong.   Feel free to be as creative as you wish here with your own choice of fruits, nuts, herbs etc, I love the wonderful variety of colour and texture in this salad.  Perfect for September lunch boxes.


  • Cauliflower, stem removed and broken into florets
  • Curry powder (I used mild, but feel free to increase heat if you like it), 1 tbsp
  • Maple syrup / other sweetener, 1 tbsp
  • Apple cider vinegar, 3 tbsp
  • Organic dried apricots, 4 diced
  • Pomegranate, seeds of 1
  • Pistachios, 100g / ¾ cup unshelled, unsalted
  • Hazelnuts, 60g / â…“ cup
  • Mint, 1 bunch of fresh
  • Parsley, 1 bunch of fresh
  • Optional (pictured here - a bed of mixed leaves to serve, and a garnish of cucumber and cherry tomato)


  1. Pulse blend the cauliflower in a food processor until it’s broken up into couscous sized pieces. It doesn’t matter if there are a few large pieces but you want to avoid over blending and making it mushy.
  2. Mix together the curry powder, maple syrup and apple cider vinegar together. Then mix this with the cauliflower couscous.
  3. Roughly chop the herbs, and apricots, then add herbs, fruits and nuts and mix everything together.
  4. Ready to eat straight away or it will last a few days when stored in the fridge.