Cauliflower Couscous Salad with Almonds, Herbs, and Cherries

Name: Cauliflower Couscous Salad with Almonds, Herbs, and Cherries
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 3 ounces (1/2 to 3/4 cup) dried tart cherries or dried cranberries; 1/3 cup red wine vinegar or other, see note; 1 cup sliced almonds; 1 head of cauliflower or romanesco (about 1 to 1.25 lbs); Kosher salt and freshly cracked pepper to taste; 2 teaspoons sumac; 1/2 teaspoon dried chile flakes; 4 to 6 scallions, thinly sliced; 1/4 cup extra-virgin olive oil; 1/2 to 1 cup rough chopped parsley; 1/2 cup small, fresh mint leaves

Instructions

Prep:30min

Adapted from Joshua McFadden's Six Seasons Notes: I have taken a few tiny shortcuts namely: I don't soak the scallions in ice water for 20 minutes, and I don't chop the almonds — I use sliced instead of whole, and I leave them sliced after they're toasted. Vinegar: I have made this with a variety of vinegars including, all red wine vinegar, all white balsamic vinegar, and a mix of vinegars: sherry and white balsamic. I think my favorite version was when I used the mix of vinegars. Just know that any vinegar is fine, but depending on which you use, the salad will have varying degrees of bite.

Updated at: Fri, 28 Aug 2026 16:35:28 GMT