Smashed Cauliflower Salad
To obtain optimum results when making this salad, it’s important not to rinse the cauliflower in cold water - allow it to cool at room temperature. This way it will remain relatively dry and the salad will not be water-logged.
Ingredients
- 1 medium cauliflower
- 2 Tbsp couscous blend, ground
- ¼ cup lemon juice
- 2 Tbsp red wine vinegar
- 1 tsp grated lemon zest
- Salt, to taste
- ½ cup olive oil
- ½ cup cilantro or parsley, chopped
Method
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1
Crumble the cauliflower into small bouquets and cook in salted, boiling water until tender. Pour into a colander and let cool (do not place under cold water).
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2
Meanwhile, place the spices, lemon juice, vinegar and lemon zest in a salad bowl. Mix well using a fork, incorporate the olive oil.
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3
Put the lukewarm cauliflower into the salad bowl and crush with a potato masher until the cauliflower resembles a rustic couscous.
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4
Mix well and let rest for at least 30 minutes.
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5
Incorporate chopped herbs of your choice, taste and adjust for salt, oil or lemon juice, according to your personal preference.
