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Curried Cauliflower Couscous - Chef Whitney Aronoff | Starseed Kitchen

Lunch & Salads

Curried Cauliflower Couscous Salad

A light golden salad or side dish that satisfies the pickiest healthy eaters. This couscous is grain-free and all vegetables.

If you’re cooking for a particular diet or lifestyle, this recipe will work for you. Vegans, Vegetarians, Whole 30, Keto, Paleo, Gluten-Free and Grain-Free eaters can enjoy this meal. 

A SALAD OR SIDE DISH FOR MEAL PREP

I first started making this dish two years ago. I’ve been making it at least once a month for clients since. I’ve had plenty of time to perfect the seasonings and the ingredients. 

I’ll serve this as a main salad over arugula tossed in my Whipped Lemon Vinaigrette and topped with avocado and extra slivered almonds.  

Or I’ll prepare it as a side dish, to accompany shrimp, chicken, steak or tofu.

MAKE IT GOLDEN WITH TURMERIC

The turmeric and curry powder make this dish a golden orange. Another way to achieve that color is by using yellow cauliflower. As that isn’t always in season, the seasoning I’ve chosen give the cauliflower couscous an appetizing color. 

I prefer store bough cauliflower rice for this dish. Store bought versions tend to use the stem and core of the cauliflower. That way you get firm ‘rice’ pieces that don’t soften too quickly when added to a hot pan. 

If you are making cauliflower rice at home, be mindful of overcooking. You want an al dente finish. 

HOW TO MAKE CAULIFLOWER RICE

  1. Remove the core and stems from the cauliflower and separate the florets. 
  2. In two batches, pulse the cauliflower in a food processor until the granules are the size of couscous, placing each batch in a medium mixing bowl as its ready. 

IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING

CHEF TIP

Use market prepared cauliflower rice if it is available in your area. The prepared bags of cauliflower rice tend to be made with the stalk of the cauliflower, which makes for a better consistency for couscous.      

Don’t overcook the cauliflower. If you are concerned about overcooking, then turn off the heat after 2 minutes when adding the cauliflower to the pan.  

For Lectin Free eaters, remove the bell peppers from the recipe, and be sure to peel and de-seed the cucumber.

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Curried Cauliflower Couscous - Chef Whitney Aronoff | Starseed Kitchen

Curried Cauliflower Couscous Salad

  • Author: Chef Whitney Aronoff
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stove Top
  • Cuisine: Healthy
  • Diet: Vegan
Print Recipe

Description

This dish is all cauliflower and vegetable packed. Turmeric and curry powder gives it a golden glow and fresh herbs of mint, cilantro and parsley make it pop.

Ingredients

Scale
  • 1 bag of cauliflower rice (2 cups)
  • 3 Tbsp extra virgin olive oil
  • 2–3 garlic cloves, minced
  • 1 t cumin
  • 2 t turmeric
  • 2 t curry powder
  • 2–3 lemons, juice and zest
  • ½ t sea salt
  • ½ cup red onion, small dice
  • 1 cup cucumber, peeled, deseeded and small diced
  • ½ red bell pepper, small diced
  • ½ orange bell pepper, small diced
  • Leaves of 1 small bunch of fresh mint, rough chopped (½ cup)
  • Leaves of 1 half a bunch of fresh cilantro, rough chopped (½ cup)
  • Leaves of 1 half a bunch of fresh flat leaf parsley, rough chopped (½ cup)
  • ½ cup slivered almonds
  • ½ cup dried apricots, sliced into thin strips

OPTIONAL

Instructions

  1. Heat the oil in a large sauté pan over medium heat. Add the garlic and cook for about a minute, until aromatic. Add the cumin, turmeric and curry, stir to activate and blend.
  2. Lower the temperature and add the cauliflower rice. Mix well till the rice turns yellow and all the spices are incorporated, about 5 minutes.  Remove from heat before the cauliflower gets soft (you want an al dente texture). Transfer the cauliflower to a serving bowl and let cool.
  3. Stir in the lemon juice and zest (to taste). Add red onion, cucumber, bell peppers, and stir well. Add fresh herbs, almonds and apricots. Adjust taste and add more lemon juice, sea salt or olive oil as desired.
  4. Serve over fresh arugula with whipped lemon vinaigrette and top with avocado.

Notes

Don’t overcook the cauliflower. If you are concerned about overcooking, then turn off the heat after 2 minutes when adding the cauliflower to the pan.

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