Spring Cauliflower Couscous Salad


It’s been a rare couple of weeks where the sun has been shining almost every day in Manchester and with the warmer weather creeping in I’ve found myself craving the cooling, bitter flavours of spring veggies. This is a vibrant salad that takes advantage of the gorgeous purple sprouting broccoli, spring onions and radishes on offer during the spring season. It’s an ultra-fresh take on tabbouleh – using cauliflower instead of traditional couscous makes it completely free from wheat and gluten so you’ll feel much lighter and energised after eating a bowl full. For variations, you can try adding other spring veggies such as asparagus or watercress. It would also go well with a portion of my homemade cashew cheese.


This salad is almost completely raw making it full of live enzymes that help convert the food we eat into energy. When we cook food we destroy or alter many of the vitamins and minerals that regulate our metabolism and enable our bodies to function. Including lots of raw food in your diet will increase your energy and mental focus and enable your body to thrive.

Spring Cauliflower Couscous Salad

Makes: 4 main portions
Takes: 25 minutes



  • 1 cauliflower head*
  • 200g purple sprouting broccoli, roughly chopped
  • 1 small red pepper, finely diced
  • 1 bunch radishes, finely sliced
  • 2-3 spring onions, finely sliced
  • A large handful of coriander, roughly chopped
  • A handful of cashew nuts
  • Juice of 1 lemon
  • 2 tbsp tamari
  • 1 tbsp tahini
  • Sprouted seeds to serve (optional)


  1. Pulse the cauliflower florets in a blender until they form a fine couscous – be careful not to over-blend so it doesn’t turn into mush.
  2. Blanche the broccoli in a saucepan with a little bit of water for a couple of minutes. You want to keep it al dente so it keeps a bit of its crunch.
  3. Mix together the cauliflower couscous, broccoli, red pepper, radishes, spring onions, coriander and cashew nuts in a large bowl.
  4. In a separate small bowl, whisk together the lemon juice, tamari and tahini, then stir through the salad.
  5. Top with sprouted seeds, if using!

* Tip: don’t throw away the cauliflower leaves! They are amazing roasted in a bit of olive oil with sea salt – roast for 15 minutes or so until the stems are tender and the leaves are crisp.


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