Summer Cauliflower “Couscous” Salad

The mom’s group in our area is very active, and so large that it’s subdivided into groups based on the children’s ages. I’m a “Llama Mama” and this year, it was the Llama Mama’s turn to host the annual pot-luck family picnic. I volunteered and also took a side salad. Now, a typical picnic side salad dish might involve leafy greens or cold pasta and chopped veggies plus some form of cheese and dressing. Given that we’re gluten- and dairy-free and I know at least a couple of the moms in the group are vegan, I wanted to avoid those “normal” options.

As I planned for the day, I was chatting with a college friend. Feeling somewhat nostalgic, I reflected on the things she often made when we were roommates–Matza Ball Soup, latkes, bagels with cream cheese and lox (OK, no, she didn’t make that one from scratch). Now, couscous isn’t a “traditional” Jewish food (it originates from Northern Africa) but it’s commonly enjoyed in Jewish communities and I can remember having cold, crisp couscous salad in the spring and summer or hot couscous with toppings in the fall and winter. This rendition of a cold couscous salad pays homage to those while being vegan- and paleo-friendly. We hope you like it and choose to serve it at your next picnic or barbecue!

Ingredients
5 C frozen riced cauliflower
1/4 C plus 1 Tbsp extra virgin olive oil
1/3 C red wine vinegar
1/8-1/4 tsp (your preference) crushed red pepper flakes
1/2 tsp sea salt
1/2 tsp paprika
1/8 tsp black pepper
3 chopped green onions
4 small, fresh tomatoes diced
1/3 C fresh basil sliced or 1 tsp dried basil
Zest of one lemon

Method

Sauté frozen cauliflower with 1 Tbsp olive oil for 3-5 minutes.

Whisk oil, vinegar, seasonings in a small bowl.

Toss cauliflower, dressing, fresh basil, green onions, tomatoes and lemon zest.

Serve immediately or, if you prefer to let the flavors meld and mellow a little, refrigerate it for an hour or more.

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