Cauliflower couscous

  • Side
  • 1-2
  • 30 minutes
Not yet rated

This simple cauliflower couscous recipe makes a wonderful and healthy salad or side dish and happens to be both gluten-free and vegan. Raw cauliflower is blended up to resemble couscous and mixed with plenty of fresh herbs, pomegranate seeds and grapes for a delicious salad full of flavour and texture.

This recipe is taken from Essential by Ollie Dabbous (Bloomsbury Publishing, £30). Photography by Joakim Blockstrom

First published in 2021

Ollie says: 'A great vegetarian dish that is moreish, full of nutrients and can be prepared in minutes. Feel free to add different dried fruits, spices, herbs or nuts: whatever you have in your cupboards will be just fine… Figs, basil, apricots or coriander would all be most welcome here. This is great with barbecued meat and fish, especially if it has Middle Eastern flavours.'




Cauliflower couscous

To serve (optional)

  • Sesame labneh
  • dukkah


  • Blender



Make a cup of tea with the jasmine teabag and add the sultanas. Leave to soak for a couple of hours ideally, or at least while you prepare the other ingredients


Blend the cauliflower in a food processor until the texture resembles couscous. Transfer to a mixing bowl and season lightly with salt


Toast the nuts and seeds in a hot dry pan – or in an oven preheated to 180ºC – until golden, season lightly with salt, then add to the cauliflower along with the herbs, olive oil, lemon zest and juice, pomegranate, grapes, garlic and drained sultanas


Keep at room temperature until serving, as it's far more enjoyable to eat than when it’s straight out of the refrigerator. Serve the couscous in a bowl with labneh on the side, topped with a generous scattering of dukkah

  • Sesame labneh
  • dukkah
First published in 2021

After quietly honing his craft in some of the world’s best kitchens, Ollie Dabbous exploded onto the London food scene with his eponymous restaurant in 2012. Today, he’s at the helm of Hide – one of the most ambitious culinary projects the city has ever seen – showcasing his iconic ingredient-led cooking in stunning surroundings.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more