I saw this idea in a culinary magazine issue dedicated to gluten-free recipes and the technique of preparing a couscous-like dish with cauliflowers has caught my attention. So, the next day I bought some cauliflowers and prepared this salad. It turned out very fresh and original. I did leave the cauliflower “crunchy”, leave its original unmistakable texture. This is the main difference between my version and the original one where the cauliflower was cooked longer and became soft. I use this dish as either a light “dietary” garnish or as a salad in its own right. Preparing it can’t be easier and the taste can be combined with many dishes.
(For a medium-sized salad bowl)
1 head of cauliflower
A handful of dried cranberries
1/2 glass finely chopped coriander leaves
1/2 glass finely chopped mint leaves
Juice of half a lemon
A little olive oil (optional, can be removed due to dietary preferences)
1. First of all separate the cauliflower head into individual “florets”
2. Using a mixer (or a food processor if you have a sharp knife blade) cut the cauliflower into small crumbs (preferred method is to use short pulses rather than a continuous blade rotation)
3. According to the original technique, you now need to pour boiling water over the crumbs and then drain them. This way they are supposed to remain crispy. I prefer to cook them over steam in a colander, this way you get a better control over what’s happening.
4. Mix the crumbs with the chopped leaves and all other ingredients, mix in the lemon juice and the dish is ready