Go Back
raw cauliflower couscous salad

Raw Cauliflower Couscous Salad with Za'atar

This salad is raw, vegan, gluten-free and paleo. It's also extremely delicious! If you don't have za'atar, don't worry. Substitute a teaspoon each of toasted sesame seeds, dried thyme, and dried oregano. This salad keeps very well. Leftovers are great the next day.
Servings 4
Author Turnip the Oven


For the salad

  • 1 head cauliflower
  • 1/2 English cucumber about 2 cups, chopped
  • 1 cup cherry tomatoes halved
  • 1 cup pitted kalamata olives quartered
  • 1 cup chopped fresh parsley
  • 1/2 cup diced red onion optional

For the dressing

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon za'atar
  • Pinch of kosher salt and freshly ground black pepper


  1. Cut the cauliflower into large chunks. Working in batches, pulse them in the food processor until it is broken down into couscous-sized bits. (If some large pieces remain, just remove and discard them.) Transfer the cauliflower to a large bowl and stir in the cucumber, tomatoes, olives, parsley, and onion (if using).
  2. In a small jar with a lid (like an old jam jar) combine the lemon juice, olive oil, and za'atar. Season with a pinch of salt and pepper. Seal the jar and shake to blend. Pour the dressing over the salad and toss to coat.