Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Cauliflower “Couscous” Salad

Veggie “Burgers”
Tofu “Dogs”
Wheat “Meat Cutlets”
Tofurky (Tofu “Turkey”)
Soy “Ground Beef”

The first time I came across these vegetarian delights, I was very very confused. And honestly, a little scared. It all sounded like food-frankestein to me. I kept picturing scientists cranking an electric switch which connected a carrot to a turkey. “MWHA HA HA HA! Confuse the consumer into thinking they’re eating something healthier!”. Luckily, my fears were unfounded, at least the mutated veggie-meat part. I’m fairly certain a large majority of food manufacturers are wickedly laughing that exact sentence for other reasons. But that’s a conversation for another time.

Once I opened my mind to these oxymoronic foods, I actually found it fun to play the food disguise game. I have found my food-frankesteins to fall into one of two categories: 1. Those that blatantly claim to be one thing but in actuality are not. Or 2. the devious dishes that sneak in a zucchini or the like into treats like brownies. I shamelessly admit that I’ve done both.

I recently came across a recipe for grain-free “couscous”. Yes its true, you can have a category 1 food-frankestein where a vegetarian dish mimics another vegetarian dish! So whats the trick? It’s cauliflower. LOVE IT!

I made this dish for lunch a few days ago as a main however I can easily see this being a great side salad. It can be made in under 20 minutes and tastes great even after a few days in the refrigerator. Also, it’s a dish best served cold (Ha! I’ve always wanted to say that!)… so great for picnics or lunches on the go.

Well, enjoy the latest addition to my food-frankestein lab (aka. kitchen).

Cauliflower “Couscous” Salad

Makes: 8 servings
Ready in: 20 minutes


  • 1 head cauliflower
  • 1 small bell pepper
  • 1 cup cherry tomatoes (or 1 tomato)
  • 1/2 cup cilantro leaves
  • 1 tablespoon lemon juice
  • 1/3 cup olive oil
  • salt and black pepper to taste


1. Rinse and chop the cauliflower into large flowerettes.

2. Using a food processor (or blender) chop the cauliflower into tiny pieces. If you have neither, you could grate the cauliflower.

3. Rinse the bell pepper, tomatoes and cilantro. Chop the cherry tomatoes into halves or dice a larger tomato. Dice the bell pepper and cilantro.

4. Combine all the ingredients in a medium bowl. Serve immediately or store in refrigerator till you’re ready to eat.

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3 Responses to Cauliflower “Couscous” Salad

  1. Tracee says:

    This looks good and colorful. This would also travel well to work for lunch. Thanks

  2. Laurie says:

    I have made this cauliflower couscous with rave results! My entire family loves it, and my teenage daughter even said, “I could eat this every day.” It’s definitely a hit at my house.

    • Raj says:

      That’s great Laurie! Thanks for sharing your experience — we always love to hear what people enjoyed. 🙂 Take care and happy eating!

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