For the Cauliflower and Couscous:
- 1 small head cauliflower broken into florets (about 5 cups)
- 4 tablespoons olive oil
- 1 tablespoon M-Salt seasoning (or mix salt, pepper and garlic powder)
- 1 cup pearled couscous (or substitute orzo pasta or quinoa)
For the Dressing and Salad:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup red onion, thinly sliced and chopped
- 1/2 cup feta cheese, crumbled
- 2/3 cup dried cherries
- 3 cups baby spinach
- Preheat oven to 400 degrees F.
- In a bowl, toss cauliflower with 3 tablespoons of olive oil and M-Salt (or garlic powder, salt and pepper.)
- Spread on a rimmed baking sheet and roast for 20 – 30 minutes until the cauliflower is softened and edges are slightly crispy. For easier cleanup, you can line baking sheet with foil or parchment paper.
- While cauliflower is roasting, prepare one cup of pearled couscous (or substitute quinoa, orzo or cauliflower rice) as directed on package. When finished coooking drain well and rinse with cool water. Toss with remaining 1 tablespoon of olive oil.
- In a large bowl, whisk together olive oil, lemon juice, honey, mustard, salt and pepper.
- To the bowl of dressing, add cooked couscous, cauliflower, onion, feta, spinach and dried cherries.
- Toss well and serve at room temperature.
French feta cheese is creamier and milder, while Greek feta cheese is saltier. Take your pick.
Look for dried cherries in the bulk food or produce section of your grocery store. If you can’t find them, substitute dried cranberries or raisins.
For Paleo and Whole30 version, omit cheese and substitute cauliflower rice for couscous.
You could also substitute baby kale for the baby spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: salad
- Cuisine: American
Keywords: side dish, vegetarian, salad