Cauliflower Couscous Salad with Almonds, Herbs, and Cherries Recipe | Samsung Food App
Adapted from Joshua McFadden's Six Seasons Notes: I have taken a few tiny shortcuts namely: I don't soak the scallions in ice water for 20 minutes, and I don't chop the almonds — I use sliced...
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Cooking tools:
- Food processor
- Cutting board
- Chef's knife
- Mixing bowl
- Skillet
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
- Stove
Ingredients
- 3 ounces (1/2 to 3/4 cup) dried tart cherries or dried cranberries
- 1/3 cup red wine vinegar or other, see note
- 1 cup sliced almonds
- 1 head of cauliflower or romanesco (about 1 to 1.25 lbs)
- Kosher salt
- freshly cracked pepper
- 2 teaspoons sumac
- 1/2 teaspoon dried chile flakes
- 4 to 6 scallions, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/2 to 1 cup rough chopped parsley
- 1/2 cup small, fresh mint leaves
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