For this speedy salad, Brad Farmerie of PUBLIC in New York pulses cauliflower in a food processor before blanching it to make it just tender. Then he tosses the mini pieces of cauliflower with almonds, olives and fresh herbs for a dish that resembles a grain salad sans grains.
To learn more, read "Quick vs. Slow: Cauliflower."
Cauliflower Couscous with Green Olives and Almonds
Recipe adapted from Brad Farmerie, PUBLIC, New York, NY
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes
½ head (about 1 ½ pounds) cauliflower, broken into florets
½ cup slivered almonds, lightly toasted
¼ cup chopped cilantro
½ cup chopped parsley
2 tablespoons extra-virgin olive oil
½ teaspoon crushed red pepper flakes
3 tablespoons fresh lemon juice
¼ cup sliced green olives (such as picholine, Cerignola or Castelvetrano)
Salt and pepper, to taste
1. Bring a large pot of heavily salted water to a boil. In a separate large bowl, build an ice bath.
2. While the water is heating, place some of the cauliflower florets in a food processor. Working in batches, pulse until the cauliflower has broken down into coarse pieces around the same size as couscous.
3. Transfer the cauliflower to a large fine-mesh strainer and carefully submerge into boiling water for 1 minute. Transfer the cauliflower (still in the strainer) to the ice bath until completely cool; remove and drain well. Place the cauliflower onto a clean kitchen towel and squeeze to remove excess moisture. Place the cauliflower in a large bowl.
4. Add the almonds, cilantro, parsley, olive oil, red pepper flakes, lemon juice and olives to the cauliflower and stir to combine. Season with salt and serve.