Cauliflower Cous cous
1 head of Cauliflower
1 pint Grape Tomatoes, cut in half
1 seedless cucumber, peeled and diced
2 tbsp. Parsley, chopped
1 tbsp. Lemon Zest
¼ cup Red Wine Vinegar
½ cup Canola Oil (grapeseed, safflower, or sunflower)
1 tbsp. Dijon Mustard
Salt and pepper to taste
- Wash the cauliflower and cut in half. Then, cut cauliflower very thin, as if you are shaving it.
- Place tomatoes, cucumbers, parsley, and lemon zest to the cauliflower “cous-cous” into a mixing bowl.
- In a separate mixing bowl add the vinegar, Dijon and oil.
- Pour dressing over the salad and toss.
- Serve chilled.