recipe, salad, side dish, vegetable

Cauliflower “Couscous” and Date Salad

I have made this salad twice now. And I rarely make such a precise dish so often (unless it is baby arugula salad with a creamy dressing. That’s too delicious not to be a regular). But this one definitely made the cut and here is why: the ingredients are amazing, the flavours outstanding, and the healthiness factor off the charts.

I know you’re thinking, “how could this be possible?”
I am here to share with you, my friends, the wonders of this trifecta salad.

Firstly, Natural Delights sent me a box of dates. Just to see if I would like them. And ohmygoodnessgracious they are delightful. These dates are the biggest and most moist dates (try saying that out loud) I have ever seen. They are pillows of sweet goodness.

They are so amazing, you find them in the fresh fruit/produce section. Not with the other dried fruits. That’s how fresh they are.

I added these dates to this salad, and it made a major difference. They weren’t bits of chewiness like old stale dates can be. They softened even more and mixed in to become sweet/salty heaven.

Paired with a cauliflower crumble base, lime zest, chick peas, green onions, and sesame seeds, you basically have heaven in a bowl. I don’t think I have ever seen Ben scarf down a salad so fast!

But honestly, if you’re going to make this salad you gotta use super moist dates. They take it from good to delightful!

 

Β Cauliflower “Couscous” and Date Salad

Ingredients:

  • 1 small to medium head of cauliflwer, leaves trimmed
  • 3 tbsp coconut oil
  • 1 tsp each of ground cardamom and ground cumin
  • 1 tbsp finely grated lime zest
  • 3 tbsp freshly squeezed lime juice
  • 1 can (14 to 19 oz) chickpeas, drained and rinsed
  • 1 cup thinly sliced green onions
  • 1/2 cup chopped pitted Natural Delights Medjool Dates
  • 3 tbsp toasted sesame seeds (optional)
  • salt and pepper to taste

Directions:

  1. Cut or break cauliflower into large florets. Place half the florets in a food processor and pulse until they are the texture of couscous. Transfer to a large bowl, and repeat with the remaining cauliflower
  2. In a small skillet, melt coconut oil over low heat. Add the cardamom and cumin, cooking just until fragrant (about one minute). Remove from heat and add the lime juice and zest.
  3. Pour the dressing over the cauliflower “couscous” and the remaining ingredients: chickpeas, green onions, dates, and sesame seeds. Salt and pepper to taste. Allow it to rest in the fridge for about 20 minutes, and then toss again right before serving.

Keep it covered and in the refrigerator for up to three days.
Recipe from “The Complete Coconut Cookbook” by Camilla Saulsbury. Check out my cookbook review here!