Mediterranean Cauliflower Couscous Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 tbsp olive oil
  • 3½ cups uncooked riced cauliflower
  • ¼ tsp sea salt
  • ¾ cup peeled, seeded, and diced cucumber
  • ⅔ cup finely chopped parsley, loosely packed
  • ½ cup dried cranberries
  • ⅓ cup diced dried Turkish figs
  • ⅓ cup diced red onion
  • 4 green onions, sliced crosswise
  • 1 tbsp minced fresh dill
  • Vinaigrette:
  • 3 tbsp olive oil
  • 1 tbsp + ½ tsp lemon juice
  • 1 tbsp apple cider vinegar
  • ½ tsp grated orange zest
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp dried dill
  1. Heat olive oil in a large stainless steel pan over medium heat.
  2. Add riced cauliflower to the pan and season with sea salt. Saute for 5 minutes, tossing only every 2 minutes to prevent sticking, until lightly browned and tender. Ensure you do not overcook the rice or it will be mushy.
  3. Set the cooked cauliflower rice aside to cool completely. You may do this by leaving it at room temperature for 30 minutes or by scooping onto a plate and placing in the refrigerator until cooled.
  4. Meanwhile, combine the remaining salad ingredients in a serving bowl. Toss in the cooled and cooked riced cauliflower.
  5. Make the vinaigrette by whisking all of its ingredients together in a small bowl. Toss gently with the salad until evenly incorporated.
Recipe by Autoimmune Wellness at