Veggie Cauliflower Couscous with Tahini Dressing



Happy belated Easter everyone! It’s good to be back. I actually went to Nashville last week and got to discover Southern cuisine, which was absolutely delicious! Shrimp & grits, sticky buns and chicken were definitely the way to go. However, it is on the “heavier” side of the food spectrum and I felt like I needed something fresh, with plenty of vegetables for lunch today! Introducing my new obsession: cauliflower couscous!

I read about it on Dishing Up the Dirt for the first time, and had been meaning to try it ever since. So I finally did and absolutely LOVE it. It only requires you to put cauliflower in a food processor, which is super easy, fresh, and quick without any cooking. You can then add whatever you want to the bowl and have a perfect lunch ready in minutes! Giving up on grains never felt so good. Bon appétit!



Total time: 15 minutes


  • 1 cup cauliflower florets
  • 1/4 red bell pepper
  • 1 small carrot
  • 1/2 cup cherry tomatoes
  • A bunch of fresh parsley
  • 1/4 cup cooked quinoa (optional)

Ingredients for the Tahini dressing:

  • 1 1/2 tbsp tahini paste
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/2 tbsp lemon juice
  • A drizzle of agave nectar
  • salt and pepper to taste


  1. Make the cauliflower couscous. Put the florets in a food processor, and pulse until the cauliflower looks like very small flakes of couscous. This should only take a minute.
  2. Next, cut the red bell pepper and cherry tomatoes in very small pieces. Grate the carrot and roughly chop the fresh parsley.
  3. Make the dressing by mixing all the ingredients together, until well blended.
  4. To plate, put cauliflower couscous into a bowl, add the veggies and toss with the dressing. You can also add some previously cooked quinoa if you still want some grains in the dish (it’s a great way to use leftovers). Enjoy!

8 thoughts on “Veggie Cauliflower Couscous with Tahini Dressing

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