Cauliflower couscous will quietly win you over. Roasted cauliflower turns soft and a little bit golden, breaking down into couscous-like bits. A lemon dressing brightens the olives and roasted cauliflower. It’s light, surprisingly savory, and bright.
I am usually lukewarm when it comes to cauliflower. I don’t hate it, but I don’t usually get excited by it either. But when I tested this cauliflower couscous salad the first time, I actually stopped mid-bite and said, “Oh… this is really good.”
Roasting the cauliflower instead of serving it raw makes all the difference, giving this recipe for cauliflower couscous a warm, slightly nutty flavor and a texture that feels way more satisfying than you’d expect.
My mom was visiting when I was working on this recipe, and she raved about it enough that I knew this one was a keeper. It is a great low-carb summer stand-in for pasta salads!
This cauliflower couscous pairs perfectly with dishes like my Keto Grilled Chicken, Lamb Kebabs, or Lamb Meatballs.
Ingredient Notes
Use fresh cauliflower. I tested this with frozen cauliflower rice once and found it lacking. The texture stayed a little watery for me.
Oil is key to roasting; it helps the cauliflower couscous brown and develop flavor rather than steam.
Step-by-Step Instructions
Tips & Tricks for Cauliflower Couscous Salad
- If the cauliflower is even a little damp or piled too close together, it turns into steamed sadness. Make sure you use two pans to give it space. Once it has cooked, let it cool a bit before transferring to a large bowl.
- Make sure you don’t over-process the cauliflower. Pulse, don’t turn your processor on and leave it. If it turns into mush in the processor, there’s no way to fix it later. (Though you could use it to make mashed cauliflower.)
Roasted Cauliflower Couscous Salad with Lemon & Feta
Ingredients
- 2 heads cauliflower cut into florets (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup diced yellow onion
- 1 tablespoon minced garlic
- ¼ cup chopped fresh parsley
- ¼ cup kalamata olives pitted and sliced
Dressing
- 3 tablespoons olive oil
- 1 lemon juice and zest
- ¼ teaspoon salt
Topping
- ¼ cup feta cheese
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Place half of the cauliflower in a food processor and pulse until it resembles couscous.
- Transfer to one of the prepared baking sheets, and repeat with the remaining cauliflower.
- Drizzle with oil, and stir in the onion and garlic. Sprinkle with salt and pepper.
- Roast for 30 to 35 minutes, stirring halfway through.
- Let cool and scrape into a serving bowl.
- Stir in parsley and olives.
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