Five minute lunches: Cauliflower and parsley salad with maftoul cous cous

cauliflower salad

Reliable or not, the digital thermometer powered by the local taxi company read eighteen degrees on Friday, so I took it as an excuse to try out one of my favourite summer recipes a good three months early. I can't believe I've never written about this salad before on Guac because it feels like it's all I go on about once June turns into July. 

This is essentially an adaptation of my BFF Amelie's cauliflower salad, which I've veganised and added to a bit to turn it into a meal in itself. We eat this at barbeques, barbeque leftover dinners, and any occasion that calls for something salty and somehow refreshing all at once. The lemon juice and cauliflower just works in a way I don't think cauliflower gets to try out very often. Every time I make this recipe I'm reminded why cauliflower is like the Christopher Walken of the vegetable world: underrated and always so. ruddy. brilliant. 

Anyway, onwards. I used vegannaise as I had it to hand, (I recommend the Tiger-Tiger May-O brand sold in Sainsbury's, as it doesn't seem to have *too* many unrecognisable ingredients and is really tasty once you've tried it a few times), but Amelie told me she's also made this before with oat cream, lemon juice and a lot of black pepper, so I think there's room to experiment with the mayonnaise replacement! The main thing is plenty of fresh parsley and nice al dente cauliflower.

Also... big thank you to my Mum for finding so many great pieces of fabric to bring my Guac recipes to life, thanks Mum! Xx

cauliflower and parsley salad

Cauliflower and parsley salad with maftoul cous cous

Makes four portions


1 medium cauliflower, cut into florets

Salt and pepper

2 tablespoons of vegannaise (or equivalent)

Handful of fresh parsley, finely chopped

Juice of 1 lemon

100g maftoul cous cous


Boil the cauliflower florets in a saucepan until just soft and drain. Season straight away with the salt and pepper and then allow to cool for a minute. In a mixing bowl, stir in the cauliflower with the vegainnaise, parsley and lemon juice, and rest for a few another two minutes while you prepare the maftoul.

Bring a saucepan of water to the boil, pour in the maftoul and stir occasionally to ensure it doesn’t stick to the bottom of the pan. Once the cous cous has doubled in size and has softened, drain and cover the base of your serving dish, arranging the cauliflower on top. Serve straight away with extra black pepper and a leaf salad.