Cauliflower Cous Cous Salad

Why You’ll Love This Recipe

• Grain-free “couscous”: Cauliflower offers a light, low-carb base that soaks up all the flavors .
• Vibrant textures and colors: Crunchy radishes, cucumber, pepper, spring onions, and juicy pomegranate seeds mix beautifully with soft feta and herbs .
• Refreshing citrus-molasses dressing: Olive oil, orange juice and zest, plus pomegranate molasses deliver a bright, tangy-sweet finish .
• Quick & make-ahead friendly: Ready in about 15 minutes and ideal for prepping ahead .

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 small cauliflower
• 4 spring onions, finely sliced
• ½ cucumber, finely diced
• 1 red or orange pepper, seeded and diced
• 100 g radishes, thinly sliced
• 2 large handfuls fresh mint, chopped
• 2 large handfuls fresh parsley, chopped
• 100 g feta cheese
• Seeds from ¼ pomegranate
• ½–1 Tbsp pomegranate molasses

For the dressing:

• 5 Tbsp extra-virgin olive oil
• Finely grated zest of ½ orange
• Juice of 1 orange
• Sea salt and freshly ground pepper

directions

1. Prep the cauliflower “couscous”
   Grate the cauliflower using the large holes of a box grater or pulse in a food processor until it resembles couscous—leave some texture intact.
2. Mix veggies & herbs
   In a large bowl, combine the cauliflower with spring onions, cucumber, red/orange pepper, radishes, mint, parsley, feta, and pomegranate seeds.
3. Make the dressing
   Whisk together olive oil, orange zest, orange juice, salt, and pepper; pour over salad and toss to coat .
4. Finish & serve
   Just before serving, drizzle with pomegranate molasses for a flavor pop .

Servings and timing

• Servings: 4
• Prep time: ~15 minutes
• Total time: ~15 minutes

Variations

• Herb swaps: Try dill or cilantro instead of parsley .
• Vegan option: Omit feta or use plant-based cheese .
• Nutty crunch: Add toasted almonds, pistachios, or pine nuts for extra texture.
• Extra sweetness: Mix in golden raisins or chopped dried apricots.
• Spicier kick: Add a pinch of chili flakes or thinly sliced fresh chili.

storage/reheating

• Make-ahead: Salad holds up well—flavors deepen if chilled for 1–2 hours .
• Storage: Keep refrigerated in an airtight container for up to 24 hours; after that, it may become slightly watery .
• Serve fresh: Stir gently before serving; no reheating needed.

FAQs

Can I substitute cauliflower with rice or actual couscous?

Yes, but it changes the salad’s low‑carb profile—you’ll gain calories and grains.

How much pomegranate molasses should I use?

Start with ½ Tbsp and adjust to taste—add more for extra sweetness and tang.

Can I prepare this the night before?

Yes—dressing early enhances flavor, but best eaten within 24 hours to keep texture vibrant .

Is this salad gluten-free?

Absolutely! The cauliflower base makes it grain-free and naturally gluten-free.

What substitutions work for feta?

Consider goat cheese or omit for a vegan dish.

Can I use frozen cauliflower rice?

Yes—just thaw and squeeze out excess moisture before combining.

Can I double the recipe?

Definitely—just scale dressing accordingly to ensure even coating.

What’s the best way to juice an orange?

Roll the orange before juicing to release more juice, then zest before cutting to avoid missing pulp.

How can I add protein?

Toss in chickpeas, grilled chicken, or roasted halloumi cubes for a heartier meal.

What pairs well side-by-side with this salad?

Delicious alongside grilled fish, shawarma chicken, falafel, or as part of a mezze spread.

Conclusion

This Cauliflower Cous Cous Salad is a fresh and nutritious take on classic couscous dishes—without the grains. With crisp veggies, herbs, creamy feta, pomegranate bursts, and a tangy orange-pomegranate dressing, it’s a standout addition to any meal. Quick to assemble, easy to prep ahead, and endlessly adaptable—this salad is sure to brighten up your table. Enjoy!

Print