Mexican Cauliflower Couscous Salad Recipe

What looks and tastes like couscous but contains 95 percent less calories? Cauliflower couscous, which is gluten-free, low-carb and rich in nutrients like vitamin C, K and folate. This colorful vegan salad is brimming with healthy ingredients including fiber-packed corn; avocado, which is a great source of healthy fats; and tomatoes, which are high in antioxidants. This a quick and easy meal that makes for a healthy lunch or can be topped with grilled prawns or chicken for a protein-packed dinner.

Mexican Cauliflower Couscous Salad Recipe
Photo by Carmen Sturdy

Mexican Cauliflower Couscous Salad Recipe

Serves 5

Total time: 15 minutes


For the salad:
3 cups cauliflower couscous (approximately 1 medium head cauliflower)
1 cup black beans
1 cup corn
1 cup chopped tomatoes
2/3 cup cilantro
2 tablespoons chopped jalapeno
1/2 a red onion, finely diced
1 avocado

For the dressing:
1 teaspoon honey (or agave nectar if vegan)
1/4 cup olive oil
2 tablespoons lime juice
1/2 teaspoon smoked paprika
1 1/2 tablespoon cumin
Pinch of salt


  1. Remove the leaves and stem from the cauliflower. Cut the cauliflower into large chunks and place in a food processor or hand held blender. Pulse the cauliflower for approximately 10 seconds until it has all broken down to the same size and resembles couscous. Depending on the size of your machine, you may need to do this in batches. Place the couscous in a bowl.
  2. Top the cauliflower with the black beans, corn, tomatoes, cilantro, jalapeno, red onion and avocado
  3. In a separate bowl prepare the dressing by combining the honey, oil, lime juice, paprika and cumin. Whisk until well combined
  4. Before serving toss the salad with the dressing and season with a pinch of salt. This salad can last for 2-3 days in the fridge.
Mexican Cauliflower Couscous Salad Recipe
Photo by Carmen Sturdy

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