Cauliflower "Couscous" with Dried Apricots & Cashews
Prep time
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This cauliflower couscous with dried apricots and cashews is topped with a cinnamon ginger dressing. Vegan, gluten free and paleo, perfect for any season.
Recipe type: Salad
Serves: 4-6
For the salad:
  • 2 heads cauliflower
  • ½ cup roasted cashews
  • ⅓ cup apricots, cut into raisin-sized pieces
  • 4 scallions, finely chopped
  • 4 tablespoons parsley, chopped
  • 2 tablespoons cilantro, chopped
  • ¼ tsp red pepper flakes
  • salt
  • pepper
For the dressing:
  • 2 tablespoons dates (I used regular, dried, chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons orange juice
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground cinnamon
  • salt
  • pepper
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Make the cauliflower couscous: coarsely chop the cauliflower florets (some of the stem is fine) and place in a food processor. Process until the texture and consistency of couscous. You may need to do this in two batches.
  3. Spread the cauliflower couscous evenly on a baking dish and bake for 15-20 minutes, stirring halfway through.
  4. Remove from oven and allow to cool.
  5. Make the dressing: add all ingredients into a high speed blender (I used my Vitamix) and blend until smooth and creamy.
  6. When the cauliflower couscous has cooled, put it in a large mixing bowl, stir in the dressing and the remaining ingredients and serve! You may wish to reserve some of the add-ins to sprinkle on top.
Dressing adapted from Ottolenghi.
Recipe by Our Four Forks at