There’s something oddly satisfying about turning a cauliflower into something it was never meant to be — couscous, in this case. First time I made this dish, I was skeptical. I mean… cauliflower pretending to be grains? Felt a bit too “clean eating” for my usually cheesy, bread-soaked habits. But then I tried it — and wow. It’s got crunch, sweetness, a little tang, and this subtle warmth from the curry that makes you go back for another forkful. And another.
It’s light, but it doesn’t leave you hungry. It’s a side dish, but also sort of steals the show if you let it. Serve it with grilled fish, spoon it next to a lamb chop, or eat a big bowl of it on its own with a glass of something cold and white — trust me, it works.
Also, it’s secretly very easy and a total crowd-pleaser. Fancy enough for guests. Lazy enough for Tuesdays.
Why You’ll Love It
- It’s not just salad. It actually fills you up, in the best way.
- Sweet, crunchy, tangy, fresh — every bite’s got something going on.
- Ready in 30. No stove wrestling or oven drama.
- Great for meal prep. Stays lovely in the fridge for days.
- Gluten-free and vegetarian. So you don’t have to overthink the guest list.
- Makes boring cauliflower taste… exciting.
Ingredients
- 1 large cauliflower
- ¾ cup (100g) shelled pistachios
- ½ cup (60g) dried cranberries
- ¾ cup (60g) toasted flaked almonds
- ½ cup (125ml) runny honey
- ⅓ cup (80ml) white wine vinegar
- 1 tsp mild curry powder
- 5 tbsp fresh coriander leaves, roughly chopped
- 5 tbsp fresh mint leaves, roughly chopped
How to Make It
Make the magic dressing:
In a small pan over low heat, warm up the honey, vinegar, and curry powder just until everything’s dissolved and friendly with each other. Don’t let it boil — just a gentle stir. Set aside to cool. It’s going to smell amazing, by the way.
Blitz that cauliflower:
Chop the leaves off the cauliflower and break it into florets. Pop it into a food processor and pulse until it looks like, well, couscous. Not too fine though — stop before it turns to mush.
Chop the fun stuff:
Blitz the pistachios until they’re finely chopped, but still a little chunky. Do the same with the cranberries. No processor? A big knife and a chopping board work fine — just takes a little more elbow grease.
Bring it all together:
Tip the cauliflower into a big mixing bowl. Add the chopped pistachios, cranberries, and toasted almonds. Pour over the cooled dressing and toss gently.
Herb it up:
Add the chopped mint and coriander. Give it all another gentle toss. Taste it. Then probably taste it again. Add a pinch of salt if it feels like it needs it.
Serve and admire:
Spoon the couscous onto a big platter or salad bowl. Scatter over a few extra nuts and herbs if you want to feel extra proud. Serve at room temperature — or chilled, if you’re making ahead.
Common Mistakes and How to Dodge Them
Why is my cauliflower soggy?
You likely blitzed it too far — pulse gently, and stop while it still looks couscous-y, not puréed.
Too sweet?
Dial back the honey next time, or add a tiny splash of lemon juice to balance things out.
Lacking flavour?
Salt. Always taste and season. A little squeeze of lemon at the end can lift the whole dish too.
Can I just use store-bought pre-riced cauliflower?
Yes, totally — just make sure it’s fresh and not frozen, or you’ll get mush.
Storage and Reheating
Fridge: Store in an airtight container for up to 3 days. The flavours actually get better.
Freezer: It’s not ideal, to be honest. The cauliflower gets watery when defrosted.
To reheat (if you really want to):
- Microwave: 30 seconds, covered. Stir halfway.
- Stovetop: Non-stick pan over medium heat, stir gently until warm.
Frequently Asked Questions
Can I make this ahead?
Yes! It’s great the next day. Just stir before serving and freshen it up with a little extra mint.
What can I serve it with?
Grilled chicken, fish, lamb kebabs, or even just on top of a green salad.
Can I skip the nuts?
You can — just replace with something crunchy like sunflower seeds or roasted chickpeas.
Is it vegan?
Just swap the honey for maple syrup or agave and you’re sorted.
Nutrition Facts (Per Serving):
- Calories: 250 kcal
- Fat: 15g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 15g
- Protein: 7g
- Sodium: 150mg
Try More James Martin Recipes:
James Martin Cauliflower Couscous
Description
A vibrant mix of finely blitzed cauliflower, nuts, dried fruit, herbs, and a warm spiced honey dressing — light, fresh, and unexpectedly addictive.
Ingredients
Instructions
- Warm honey, vinegar, and curry powder for dressing. Let cool.
- Blitz cauliflower in a processor until couscous-like.
- Chop pistachios and cranberries.
- Combine cauliflower, nuts, cranberries, and almonds in a bowl.
- Pour over dressing and mix well.
- Add herbs, toss, and serve.
Notes
- Pulse cauliflower gently — don’t over-process.
- Adjust honey to taste — it’s sweet as written.
- Best served room temp or chilled.
- Add lemon juice if it needs brightening before serving.