Cauliflower Couscous with lemon tahini dressing-gluten free, vegan

We were invited to a dinner party at the home of some of our more selective “picky” eater friends. Everyone loves couscous which originated in Algeria and Morocco. Also, it is more fun if it is colorful, since cauliflower comes in 5 different natural colors.

I was told to bring a salad for dinner to share. I can never bring just a salad, so I created this!



Makes approximately 8 servings



1 head cauliflower (any color) , riced (we used Orange for this recipe)

2 Tablespoons olive oil 

Salt and Pepper to taste 



1/3 cup tahini 

1 Tablespoon olive oil

1/3 cup water 

Juice of 1/2 lime

2 cloves garlic, minced 

1/2 teaspoon cumin 

1/4 teaspoon salt 


Garbanzo beans:

1 Tablespoon olive oil

15 ounces can garbanzo beans, drained and rinsed

1 shallot, peeled and minced

Salt to taste


1 bunch cilantro with stems (approximately 1 1/2 cups), minced (recommend using food processor)



In a separate small bowl, toss the garbanzo beans and shallot with olive oil and salt. Place on a baking sheet. Broil on High, until lightly charred and tender, approximately 5 minutes. Remove from oven. Allow to cool slightly and set aside.


Place cauliflower in a stove top pan, warm riced cauliflower on medium heat until It turns a darker shade of orange or if using white, a more translucent color, for example.


Place tahini, water, lemon juice, garlic, cumin, and salt in a blender. Blend until smooth, then refrigerate in a container until ready to serve.


Mix cauliflower, beans, cilantro and dressing all together when ready to eat. Enjoy!


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