This gluten-free, vegan Cauliflower Couscous is made with Piccolo cherry tomatoes, mint, tahini, pecans and sour cherries. We love the juicy burst of the sweet mini tomatoes and the healthy ingredients packed into this salad.
This dish is perfect for lunch or dinner, as a side dish to meat or fish and also for school and work lunches.
Ingredients (serves 4)
30 minutes | Gluten-free | Vegan
300g cauliflower, broken into small florets
1 lemon, juice only
Small bunch of mint, finely sliced
1 tbsp sumac, plus more to serve
600g Piccolo cherry tomatoes, quartered
Drizzle extra virgin olive oil
Pinch of salt
For the dressing
1 heaped tsp tahini
Lemon juice (from above)
6 tbsp olive oil
100g pecan halves
100g sour cherries (or dried berries if non available)
Finely chop the cauliflower to what looks like fine crumbs – either in a large food processor or by hand with a sharp knife.
Put the cauliflower in a large bowl with half of the lemon juice and most of the mint (hold some back to garnish at the end).
Sprinkle the sumac over the chopped tomatoes and then tip them in with the cauliflower.
Drizzle with olive oil and season with salt.
For the dressing, whisk together the tahini, remaining lemon juice and the olive oil. Whisk in a tablespoon of water to loosen slightly.
Arrange the Piccolo ‘couscous’ on a large serving platter, drizzle with the tahini dressing, sprinkle over the remaining chopped mint, pecan halves and sour cherry and a pinch more sumac and serve.
For more Piccolo tomato inspiration visit here.
Want more? Click here for Red Pepper and Tomato Soup with Roasted Cauliflower and here for a Tomato, Beetroot and White Bean Salad.