
By alexandracooks.com
Cauliflower Couscous Salad with Almonds, Herbs, and Cherries
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, 14 Feb 2025 10:32:26 GMT
Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories353.2 kcal (18%)
Total Fat26 g (37%)
Carbs26.2 g (10%)
Sugars16.6 g (18%)
Protein6.5 g (13%)
Sodium241.5 mg (12%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

½ cupdried tart cherries
or dried cranberries

⅓ cupred wine vinegar
or other

1 cupsliced almonds

1 headcauliflower
or romanesco

Kosher salt

pepper
freshly cracked, to taste

2 teaspoonssumac

½ teaspoondried chile flakes

4scallions
thinly sliced

¼ cupextra-virgin olive oil

½ cupparsley
rough chopped

½ cupfresh mint leaves
small
Instructions
View on alexandracooks.com
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