I saw this idea in a culinary magazine issue dedicated to gluten-free recipes and the technique of preparing a couscous-like dish with cauliflowers has caught my attention. So, the next day I bought some cauliflowers and prepared this salad. It turned out very fresh and original. I did leave the cauliflower “crunchy”, leave its original unmistakable texture. This is the main difference between my version and the original one where the cauliflower was cooked longer and became soft. I use this dish as either a light “dietary” garnish or as a salad in its own right. Preparing it can’t be easier and the taste can be combined with many dishes.
(For a medium-sized salad bowl)
1 head of cauliflower
A handful of dried cranberries
1/2 glass finely chopped coriander leaves
1/2 glass finely chopped mint leaves
Juice of half a lemon
A little olive oil (optional, can be removed due to dietary preferences)