Hey everyone! As you may know, I’ve been working on my Quirky Cooking for Gut Health program, to teach people how to cook for the GAPS diet without feeling overwhelmed and confused by what they can and can’t have! I just have to share this recipe which I’ve developed for the program, because it’s been a HIT with the family!! My sixteen year old son ate four bowls of this within an hour – he just kept coming back for more. I think you’ll love it too.
This is a deliciously tasty and easy-on-the-tummy full meal salad. If you have gut issues, you will find it hard to digest a lot of raw veggies, so this is a good salad option. You can serve it warm or cold. The recipe makes heaps, so it’s perfect to make and take to a BBQ or dinner with friends. Or you could serve it warm for a family meal, then have the leftovers cold for lunch the next day.
This recipe is dairy free, gluten free, grain free and egg free, and also has nut free and vegan/vegetarian variations. But don’t be scared, it has HEAPS of flavour!! Enjoy.
Update: This recipe was written back in 2015 when my first gut health program came out. I now have a more recent program, The Quirky Cooking Health Reset, for those interested in improving their gut health and creating space in their life for healing.
Moroccan Cauliflower ‘Cous Cous’ Salad
Ingredients
- 800g cauliflower, broken into florets
- 400g pumpkin, cut into thin slices, about 2cm wide and 5mm thick
- 1 clove garlic
- 400g chicken thighs, cut in halves, or breast, cut in thirds
- 1400g water
- 100g chopped dried apricots, sulphur free
- 100g dried sour cherries or raisins, oil free
- juice or half a lemon
- 2 spring onions, green parts only, cut in thin slices
- 100g activated almonds or pistachios, roughly chopped; (or pepitas for a nut-free version)
- 1 large handful mint leaves, roughly chopped
- 1 large handful flat-leaf parsley, roughly chopped
- 1 Tbsp (4 tsp) Quirky Cooking Moroccan Spice Seasoning, OR
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp mild paprika
- 1/4 tsp ground allspice
- 1/8 to 1/4 tsp cayenne pepper
- 2 tsp fine sea salt
- a few Tbsp extra virgin olive oil, drizzled over finished salad
Instructions
1. To make cauliflower ‘cous cous’, place cauliflower florets into the Thermomix bowl and chop 10 sec/speed 4, or until texture resembles cous cous. Remove to Varoma dish.
2. Add pumpkin to Varoma dish on top of ‘cous cous’, poke a hole in the centre for steam to get through, and set aside.
3. Place garlic clove into the bowl and chop 3 sec/speed 7.
4. Add water to the bowl, and insert the steamer basket into the bowl with chicken inside. Place Varoma into position, and cook 25 mins/Varoma/speed 1.
5. Check chicken and pumpkin are cooked through, cook a little longer if needed. Remove chicken and cut into 1-2cm cubes.
6. Mix cauliflower ‘cous cous’, chicken and pumpkin in a large salad bowl or serving platter. Toss through remaining ingredients, and drizzle with olive oil. Serve warm or cold.
Stovetop Method
1. Pulse cauliflower florets in a food processor until they are a ‘rice’ consistency. Fry in a large frying pan with 2 Tbsp ghee or coconut oil, until softened. Set aside.
2. Cut chicken into cubes and place in a saucepan. Barely cover with water, add a pinch of salt and poach 10 mins over medium heat.
3. Add pumpkin slices on top of chicken, cover, and continue to cook over medium heat for 5-10 mins or until pumpkin is just cooked through. Carefully strain off the water, and reserve to use in other meals as a stock.
4. Mix cauliflower ‘cous cous’, chicken and pumpkin in a large salad bowl or serving platter. Toss through remaining ingredients, and drizzle with olive oil. Serve warm or cold.
Notes
This recipe is suitable for GAPS Intro stage 6 and Full GAPS, as well as the Paleo diet.
For a vegan/vegetarian version, use cooked chickpeas instead of the chicken, and just add to the salad at the end.
Storage
Store for up to 3 days in the fridge. Not suitable for freezing.
If you need to make a smaller amount, this recipe can be halved.
This is the first meal that I have cooked from your website. I used the stovetop method. We absolutely loved this meal. Thank you
Re: Cauliflower cous cous salad
Not a fan of boiled chicken can I fry in coconut oil or dry fry in non stick pan??
It’s actually steamed or poached chicken, but yes, for sure. 🙂
Made this tonight! it was so yum, I left out the chicken to keep it veggo for me. Then I fried up some bacon and choritzo and put that on the top with feta for the other half.
Made this for Christmas as a side salad (minus the chicken)….. Went great with the turkey and ham!! Planning on making it for Australia Day this week, going to add the chickpeas this time!! Yum!
Was just looking for Christmas salad ideas that my daughter can have and so glad I saw your comment as was wondering how it would go for Christmas lunch 🙂 thank you!
Yes it’s so good, enjoy it!!
Hi Jo, I often make this as a side salad without the chicken and serve at a BBQ. It is absolutely delicious and gets lots of positive comments. I love the bursts of sweetness via the fruits and herbs. It is a very versatile recipe, thank you!
You’re so welcome!!
All the family really enjoyed this (followed TM method). Thanking you.
This is a winner ????
it does not say what temperature to cook it for?
Yes, you use Varoma temp!
Might try this with roasted cauliflower pieces.
I made this tonight for the first time – absolutely delicious!! I don’t own a thermomix, but it was still so easy to make. This ones a winner! Thanks Jo.
I’m so happy you loved it!
What are the kilojoules, fat, protein, sodium etc for this recipe?
Hi there, our recipes are based on a whole-foods approach to eating which doesn’t involve analysing these components or calorie counting. You may find online calculators which can assist you in figuring this out. Best wishes!