Sarah Graham’s Quick & Easy Cauliflower ‘Couscous’ Salad Bowl

Words: Crush

If you’re trying to cut carbs and are looking for a healthy way to enjoy a salad but are tired of just eating leaves – then this recipe is your answer! Instead of the grain couscous, Sarah has created a cauliflower version, using a food processor to give the cauliflower a couscous-like texture. This is then lightly boiled, drained and topped with avo and smoked trout, both of which are packed with healthy fats. Top with some fresh peas and mint and you have yourself one tasty lunch. We love this Cauliflower Couscous Salad Bowl.

Make Sarah Graham’s Smoked Trout & Cauliflower Couscous Salad

Serves: 2
Difficulty: easy
Prep Time: 10 minutes
trout cauliflower saladCooking Time: 15 minutes


1 small to medium-sized head cauliflower
250 g smoked trout fillet
small handful frozen peas, thawed
1 ripe avocado, roughly sliced
a few fresh mint leaves, for garnishing
salt and freshly ground black pepper


¼ cup olive oil
2 Tbsp lemon juice
1–2 tsp creamed horseradish
pinch of salt
a little healthy natural sweetener


Roughly chop the cauliflower and add to a food processor. Blitz for 1–2 minutes, or until the cauliflower has a grain-like consistency, similar to couscous.

Prepare the dressing by mixing all the ingredients together. Check for seasoning.

Add the cauliflower to a large saucepan of lightly salted boiling water and cook for 2–3 minutes. Drain well and divide between two serving bowls.

Top the ‘couscous’ with flaked smoked trout, sprinkle over the peas, and add the avocado slices and mint leaves. Season to taste with salt and pepper and dress generously with the horseradish dressing. Eat as soon as possible.

Notes: Add a handful of home-grown mung bean sprouts for a dose of extra goodness.

To make your own trout at home, preheat the oven to 190 °C, place the raw trout fillet in a shallow baking dish, drizzle with olive oil and a sprinkling of whole yellow mustard seeds and a little chopped fresh dill, season, and then bake for about 8 minutes, or until just cooked through.

Check out Sarah’s Lentil and Lamb Bobotie Recipe and her Maple Pecan Pie.

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