Cauli Couscous Salad
- Prep Time:
- Start to Finish:
- Servings: 1
Ingredients
1 tsp grated garlic
3 tbs olive oil
1 tbs chopped parsley
1 tsp chopped chives
4 tbs fresh orange juice
1 tbs fresh lemon juice
1 tsp paprika
Kosher salt to taste
2 cups white balsamic vinegar
4 tbs Kosher salt
1 tbs sugar
1 bay leaf
1 cup goat cheese
1/2 cup cream
1 tbs olive oil
1 tbs salt
1 tsp fresh lemon juice
1/4 cup toasted sliced almonds
1/4 cup dried cherries
small mint leaves
small cilantro leaves
5 tbs vibrant olive oil for finishing
Directions
A tangy, healthy approach to a couscous salad
Remove the floret ends of 1 package of Green Giant Sweet Baby Cauliflower to create a light and fluffy mix of tiny florets. Take the remaining stalks and shave them with a peeler or slicer. Warm the olive oil with turmeric and garlic until it simmers. Toss in the florets, parsley, chives, orange juice, and lemon and remove from heat. Season with paprika and salt. Chill until ready to use.
Warm the balsamic, salt, sugar, and bay leaf in a small pot. Place the shaved stems into a container. Pour the hot pickling liquid over the shaved stems and allow them to sit for a couple of hours or overnight.
Mix the goat cheese with cream, olive oil, salt, and lemon juice. Spread the goat cheese onto a plate and drizzle with olive oil. Mix the cauliflower couscous with almonds, cherries, mint, and cilantro, and a few pieces of the pickled stems. Arrange the salad next to the goat cheese.