Cauliflower cous cous salad with rocket and goat’s cheese

This salad is another mid week star. It’s delicious, quick and easy to make and loaded with nutrition plus it’s wonderful for the digestive system thanks to the cumin seeds and fresh mint leaves.

I’ve written lots of posts on this blog about the health benefits of cauliflower. It’s a cruciferous vegetable that’s high in vitamin C, rich in antioxidants and has been credited for its cancer fighting properties.

Rocket/arugula is a lesser known cruciferous vegetable that contains some of the common compounds that give cruciferous vegetables their bitter taste. It’s thought that these compounds (glucosinolates) may be key to their cancer fighting properties. Rocket also contains high nitrate levels which are thought to help lower blood pressure.

Add this dish to your repertoire of recipes to help support your body in obtaining nutrients from a wide range of unprocessed foods.


  • Half a small to medium cauliflower
  • Half a medium sized onion (choose brown or red), finely chopped
  • 1 teaspoon cumin seeds
  • 100g/3.5 oz rocket/arugala
  • Good handful of fresh mint leaves
  • Good handful of fresh coriander leaves
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 60g/2oz good quality goat’s cheese
  • Palmful of tamari almonds (around 30g or 1oz) – roughly chopped
  • OPTIONAL: palmful of dried currants (around 30g or 1oz)


  1. Trim the cauliflower florets from the stem and place in a food processor. Whizz until the cauliflower resembles the consistency of cous cous
  2. Heat a frying pan to a medium-high heat and add the olive oil then fry the onion and cumin seeds until translucent
  3. Add the cauliflower, season with salt and pepper and fry for around 5 minutes until the cauliflower is tender (taste it – it should taste lightly cooked). Add a little water if the pan starts to get dry
  4. Remove the mixture from the heat and place in a large mixing bowl, allowing to cool slightly
  5. Add the rocket, mint and coriander to the cauliflower mixture and dress with the remaining olive oil and lemon juice
  6. Crumble the goat’s cheese and mix through – if using currants add them at this time also
  7. Sprinkle with the choped tamari almonds and serve

Delicious topped with poached chicken or served with white fish

Serves 2

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