30 minutes
A grain-free 'couscous' made from finely crumbled cauliflower with dried cherries, toasted almonds, and a hint of sumac.
Dried Tart Cherries, roughly chopped
0 oz
cups
Cauliflower, leaves and stems included if fresh, finely crumbled
0 lb
Scallions, trimmed, thinly sliced at an angle, soaked in ice water
each
Ground Sumac
teaspoons
teaspoons
to taste
Black Pepper, freshly ground
to taste
Almonds, toasted, half roughly chopped, half finely chopped
cups
Flat Leaf Parsley, roughly chopped
cups
cups
1. Cherry Soaking
Combine chopped dried cherries with red wine vinegar in a small bowl. Set aside for at least 30 minutes to allow cherries to plump.
2. Cauliflower Prep
If using outer leaves, finely chop them. Remove stem and divide the head into small florets. Cut the stem into small pieces.
3. Pulse Processing
Using a food processor, pulse cauliflower stem chunks until finely chopped. Transfer to a large bowl. Continue with remaining stems and florets until all cauliflower resembles couscous.
4. Scallion Mix
Add drained sliced scallions to the cauliflower.
5. Cherry Incorporation
Include the plumped cherries and their soaking vinegar to the cauliflower mixture. Toss to combine.
6. Seasoning
Sprinkle with sumac, chili flakes, and 2 teaspoons of kosher salt. Add black pepper to taste. Adjust seasonings to ensure a well-seasoned, balanced flavor.
7. Dressing & Nuts
Drizzle with olive oil. Add chopped almonds, parsley, and mint to the salad. Toss thoroughly.
8. Final Taste
Taste and adjust seasonings or olive oil as needed.
fluffy 'couscous', crunchy nuts, and chewy cherries.
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