Moroccan Cauliflower “Couscous” Salad – AIP/Paleo/Vegan

This is yet another dish that I made for a pot-luck.

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I try to make fairly substantial food when I take something to an event like this as it is incredibly rare that there are other foods that I can eat – nearly everything contains gluten, or dairy, or both.

This is a hearty, filling salad that would be really good paired with kebabs or grilled meat, and would be ideal to take to a BBQ or picnic, and the leftovers are perfect for a packed lunch the next day.  It is also ideal to serve as a side dish with my Moroccan Lemon and Herb Chicken.

I used riced cauliflower to stand in for the couscous, and used seasonings and herbs that give this salad a slightly Moroccan feel.

This salad is 100% AIP compliant, but if you can tolerate seeds, some pine-nuts would be a good addition to provide some protein.  Pine nuts are actually a seed, not a nut.  This dish is also vegan.

I apologize for the poor quality pictures and the paper plate – I forgot to take a photograph before it was served, and quickly had to snap a couple using my phone.  While the pictures do not do this dish justice, it is incredibly tasty.

Moroccan Cauliflower “Couscous” Salad

serves 6-8 as a side dish, or lots as a pot-luck contribution

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Separate the cauliflower into florets and pulse them in a food processor until it resembles small grains.  If you do not have a food processor you could use a box grater, but be warned, it is very messy doing it this way!

Peel and finely chop the onion and garlic.  Peel and grate the ginger.

Chop the dried apricots, parsley, cilantro and green onions.  Zest and juice the orange.

If using the optional pine nuts (not for strict AIP), toss them in a dry pan until they smell toasted and are turning a pale golden brown.  They burn in a flash, so watch them like a hawk!

Heat the coconut oil in a large pan over a medium heat.  Add the onion and cook gently for 5 minutes until it is just translucent.  Add the garlic and ginger and cook for a few more minutes until fragrant.

Add the cauliflower, salt, cinnamon and turmeric, and cook, tossing frequently until the cauliflower is tender but not mushy.  This will take about 5 minutes.

Remove from the heat and place the cauliflower in a large bowl.

Stir in the dried apricots, raisins, orange zest, parsley, cilantro and green onions.  If using the optional toasted pine nuts, add them at this stage.

Mix the orange juice, vinegar ad olive oil in a small bowl, the pour the dressing over the salad.

Mix well until everything is evenly coated.

Chill in the fridge for at least 1 hour before serving to allow the flavours develop.

Shared at: Paleo AIP Recipe Roundtable