John Myers
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Cauliflower Salad Couscous-Style
The perfect cauliflower salad couscous-style recipe with a picture and simple step-by-step instructions.
- 300 g Cauliflower
- 1 medium sized Carrot
- 100 g Cucumber mini, without seeds
- 30 g Spring onion rod
- 50 g Red peppers
- 1 Clove of garlic
- 120 g Mango
- 4 tbsp Olive oil
- 1 tsp Yellow curry powder
- 1 tsp Turmeric
- 2 tsp Chili Powder (see link at the end of the recipe)
- 1 tbsp Lemon juice
- Salt
- 2 tbsp Chopped parsley
Preparation:
- Grate cauliflower on the coarse hole grater. Peel the carrot, also grate coarsely there. Wash the cucumber, cut in half, core and cut into very small cubes. Clean the spring onions, cut the greens into very small rings, and cut the onions into small cubes. Wash and core the peppers and cut into very small cubes. Skin the garlic, finely chop. Peel the mango (about half). Cut half into very small cubes, puree the rest (is a substitute for a dressing). Finely chop the parsley.
Preparation:
- Heat 1 tablespoon of the olive oil in a pan and let the grated cauliflower become slightly glassy but not soft (!) For about 2 minutes. Season with salt, curry and turmeric and mix everything together well. This is how the cauliflower crumbs get the “couscous color” and the typical “bite”. Then immediately remove from the heat and let cool down to lukewarm.
- Then place in a bowl together with the carrot, cucumber, spring onions, bell pepper, garlic and the mango pieces and mix together. Then add the remaining 3 tablespoons of olive oil and the mango puree and fold in and season the salad with lemon juice, chilli powder and possibly even salt. At the very end, fold in the chopped parsley and place the salad in the refrigerator until ready to eat.
- If you like, you can also fold in pomegranate seeds. This then gives an additional fruit effect.
- Make your own Asian spice mixes for stockpiling
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