Important: You must be 19 years of age to purchase alcohol.
View Cart

ORDER ONLINE and pick up today. Choose Same-Day Pickup now available at 180+ locations.
LCBO stores close at 8 PM or earlier from Tuesday to Sunday, in accordance with provincial guidelines. LCBO stores remain closed on Mondays.

Cauliflower Couscous Salad

Early Summer 2019
F201903007.jpg
food and drink

BY: Christopher St. Onge

I’ve been ring on the brilliant recipes in Six Seasons: A New Way with Vegetables by Joshua McFadden for a year now. Here, I turn raw cauliflower into a vegetable couscous at his urging, and combine it with a variety of textures and flavours in my own take on one of Joshua’s great ideas. If you can get your hands on purple or orange cauliflower, they make a stunning salad.

1 small cauliflower
⅓ cup (80 mL) golden raisins, chopped
½ cup (125 mL) toasted, unsalted almonds, chopped
1 cup (250 mL) chopped parsley, loosely packed
½ cup (125 mL) chopped basil, loosely packed
¼ cup (60 mL) balsamic vinegar
½ cup (125 mL) extra virgin olive oil
4 finely chopped anchovy fillets
2 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste

1 Remove the leaves from the cauliflower and, if leaves are fresh and unblemished, roughly chop and add to a large salad bowl.

2 Break or chop the cauliflower into 1-inch (2.5-cm) pieces and add to a food processor (working in batches if necessary); pulse until finely chopped and roughly the size of cooked couscous; add to salad bowl along with the raisins, almonds, parsley and basil. (Salad may be prepared to this point, covered and refrigerated for up to a day. Return to room temperature before serving.)

3 In a separate small bowl, whisk together the vinegar, oil, anchovies and garlic; pour over salad ingredients and toss to combine. Season generously with salt and pepper and serve straight away.

Serves 4 to 6

What to Serve

LCBO#:620724
$15.95  
LCBO#:166
$11.10  
F201903007.jpg
food and drink

Cauliflower Couscous Salad

Early Summer 2019

BY: Christopher St. Onge

I’ve been ring on the brilliant recipes in Six Seasons: A New Way with Vegetables by Joshua McFadden for a year now. Here, I turn raw cauliflower into a vegetable couscous at his urging, and combine it with a variety of textures and flavours in my own take on one of Joshua’s great ideas. If you can get your hands on purple or orange cauliflower, they make a stunning salad.

1 small cauliflower
⅓ cup (80 mL) golden raisins, chopped
½ cup (125 mL) toasted, unsalted almonds, chopped
1 cup (250 mL) chopped parsley, loosely packed
½ cup (125 mL) chopped basil, loosely packed
¼ cup (60 mL) balsamic vinegar
½ cup (125 mL) extra virgin olive oil
4 finely chopped anchovy fillets
2 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste

1 Remove the leaves from the cauliflower and, if leaves are fresh and unblemished, roughly chop and add to a large salad bowl.

2 Break or chop the cauliflower into 1-inch (2.5-cm) pieces and add to a food processor (working in batches if necessary); pulse until finely chopped and roughly the size of cooked couscous; add to salad bowl along with the raisins, almonds, parsley and basil. (Salad may be prepared to this point, covered and refrigerated for up to a day. Return to room temperature before serving.)

3 In a separate small bowl, whisk together the vinegar, oil, anchovies and garlic; pour over salad ingredients and toss to combine. Season generously with salt and pepper and serve straight away.

Serves 4 to 6

Back To Top