I have to admit, cauliflower is not my first choice of vegetables. It could be somewhat genetic, as my sister had a lackluster reaction during a recent conversation in my response to her question, “What’s coming up next on the blog?!” That’s okay, I get it. She recovered nicely and said she was sure her health conscious son would like it! For all those others who may not be huge fans of cauliflower, this salad is way better than it sounds. For those who are fans of cauliflower, you’ll love it!

Cauliflower is a cruciferous vegetable. While the leaves and the stem are edible, most of us just eat the florets of this vegetable, which are clusters of the undeveloped flowers, known as the curd of the plant. Cauliflower originated in Cyprus and has been part of the European diet since the 1500s. It was not grown in the United States until the 1900s. China is the world’s lead producer, but California produces most of the US grown cauliflower. It is also grown in a number of other states. Couscous, scallions, pistachios, golden raisins and seasonings make up the rest of this Moroccan inspired salad.

Cauliflower & Couscous Salad

Cauliflower & Couscous Salad (adapted from realsimple.com) Total Time Required: 30 minutes, Yield: makes 4 servings

Ingredients:

• 1 pound head of cauliflower, cut into bite-size florets (about 4 cups)
• 1/4 teaspoon black pepper
• 1/8 teaspoon smoked paprika
• 3/4 cup olive oil, divided
• 1-1/4 teaspoon kosher salt, divided
• 1 cup pearl couscous
• 1 lemon (1 teaspoon zest + 2 tablespoons juice)
• 2 tablespoons sherry vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 3 scallions, finely chopped
• 1/4 cup roasted salted pistachios
• 1/4 cup golden raisins

Instructions:

Preheat the oven to 475°F. Toss the cauliflower with the pepper, paprika, 1/4 cup of the oil, and 1 teaspoon of the salt in a large bowl.

Toss the cauliflower with oil and seasonings.

Setting the bowl aside for later, spread the cauliflower in a single layer on a rimmed baking sheet.

Spread the cauliflower on a baking sheet to roast.

Roast the cauliflower, shaking the sheet halfway through, until the florets are browned and tender, about 15 to 18 minutes. Return the cauliflower to the bowl it was tossed in and set the cauliflower aside.

Roast until the cauliflower is nicely browned and fork tender.

Prepare the couscous according to the package directions.

Cook the couscous.

Whisk together the lemon zest, lemon juice, vinegar, honey, mustard, remaining 1/2 cup of oil, and 1/4 teaspoon salt in a small bowl.

Whisk together the dressing ingredients.

To the bowl of roasted cauliflower, add the cooked couscous, scallions, pistachios, and raisins, then toss to combine.

Add the rest of the salad ingredients to the cauliflower.

Add half of the dressing to the salad and mix well. Add more dressing, a tablespoon at a time, tasting after each addition, until the desired consistency is reached.

Start out adding half of the dressing to the salad then add more to taste.

Serve warm or refrigerate until needed and serve cold. Refrigerate any leftovers.

A great summer side or a light main dish!

This was a tasty experiment that we will repeat!  ~Linda

Cauliflower & Couscous Salad (adapted from realsimple.com) Total Time Required: 30 minutes, Yield: makes 4 servings

Ingredients:

• 1 pound head of cauliflower, cut into bite-size florets (about 4 cups)
• 1/4 teaspoon black pepper
• 1/8 teaspoon smoked paprika
• 3/4 cup olive oil, divided
• 1-1/4 teaspoon kosher salt, divided
• 1 cup pearl couscous
• 1 lemon (1 teaspoon zest + 2 tablespoons juice)
• 2 tablespoons sherry vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 3 scallions, finely chopped
• 1/4 cup roasted salted pistachios
• 1/4 cup golden raisins

Instructions:

Preheat the oven to 475°F. Toss the cauliflower with the pepper, paprika, 1/4 cup of the oil, and 1 teaspoon of the salt in a large bowl. Setting the bowl aside for later, spread the cauliflower in a single layer on a rimmed baking sheet. Roast the cauliflower, shaking the sheet halfway through, until the florets are browned and tender, about 15 to 18 minutes. Return the cauliflower to the bowl it was tossed in and set the cauliflower aside.

Prepare the couscous according to the package directions.

Whisk together the lemon zest, lemon juice, vinegar, honey, mustard, remaining 1/2 cup of oil, and 1/4 teaspoon salt in a small bowl. To the bowl of roasted cauliflower, add the cooked couscous, scallions, pistachios, and raisins, then toss to combine. Add half of the dressing to the salad and mix well. Add more dressing, a tablespoon at a time, tasting after each addition, until the desired consistency is reached. Serve warm or refrigerate until needed and serve cold. Refrigerate any leftovers.