If I’m not avoiding gluten, why bother? But a few weeks ago, after posting Joshua McFadden’s asparagus salad recipe from Six Seasons on my Instagram feed, someone messaged me asking if I had ever made his cauliflower couscous with almonds, cherries, and sumac. “Page 186,” she wrote. “It’s over the top delicious.” Over the years, I have made many many recipes from Six Seasons, and I still have many flagged to make. But the cauliflower couscous was not one of them. Clearly I had breezed passed it due to my bias for grain-based starches. It was time to give it a go. Friends! Oh my word. My thinking has been so misguided. I made the salad that evening to bring to a small gathering, where it was very well received, and I’ve made it several times since. The cauliflower “couscous” retains its firm texture so nicely, even after a day in the fridge, and the herbs and seasonings, a mix of mint, parsley, scallions, sumac, and chile flakes, evoke tabbouleh, though the addition of almonds and dried cherries bring it a slightly different direction. This recipe is shockingly easy to make, and would be wonderful to bring to a potluck due to its allergen-friendly makeup — it’s both gluten-free and vegan — and it would be a great salad to make ahead for the week. One note: If you like this idea, leave the mint out till the last minute — it does not hold up well. As the season goes on, I can imagine bulking this salad up with finely sliced snap peas or radishes, throwing in fresh fava beans or edamame, or making a more traditional tabbouleh with cucumbers and tomatoes. Can’t wait to see where you take this one, too.
How to Make Cauliflower Couscous Salad, Step by Step
Gather your ingredients: I found dried cherries at Trader Joe’s. If you can’t find them, use dried cranberries. Soak the dried cherries in the vinegar for 30 minutes. Meanwhile, toast 1 cup of almonds slowly on the stovetop. Break or chop your head of cauliflower into florets. Then pulse in two batches in the food processor until you have fine pieces. Transfer the cauliflower “couscous” to a large bowl. Then add your herbs and spices. Note: Do follow the mixing process outlined in the instructions, which calls for adding the herbs and almonds last, after you’ve seasoned and dressed the salad. Mix to combine. Serve immediately. Note: this salad keeps well, but if you want to make it in advance, leave out the mint. The mint turns black in the fridge and develops an unpleasant taste. If you wanted to bring it to a party, you could add the mint just before serving.
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Notes:
I have taken a few tiny shortcuts namely: I don’t soak the scallions in ice water for 20 minutes, and I don’t chop the almonds — I use sliced instead of whole, and I leave them sliced after they’re toasted. Vinegar: I have made this with a variety of vinegars including, all red wine vinegar, all white balsamic vinegar, and a mix of vinegars: sherry and white balsamic. I think my favorite version was when I used the mix of vinegars. Just know that any vinegar is fine, but depending on which you use, the salad will have varying degrees of bite.
