Cauliflower “Cous Cous” with Market Vegetables and Argan Oil Vinaigrette


This recipe uses fresh vegetables to create a satisfying vegetarian dish full of flavor. The cauliflower cous cous is a light, healthy alternative especially for people with gluten sensitivity. The argon oil is great way to add richness and flavor to the vegetables without adding fat. Use the freshest, brightest vegetables available at the local markets to make the dish really stand out.

Serves 4


Depending on the variety of vegetables to be blanched, bring several small pots of lightly salted water to a boil.

Separate each of the cauliflower florets and place the florets in a food processor and pulse until the cauliflower resembles cous cous. Transfer the cauliflower “cous cous” to a sauté pan, add enough water to cover the bottom of the pan and gently cook over low heat, stirring occasionally, until cooked through and most of the water has evaporated, about 5 minutes. Strain and place in a mixing bowl to cool.

Prepare the vegetables for blanching; cook each of the vegetables in a separate pot of boiling water, drain and shock in an ice water bath. Transfer to a towel-lined tray or plate and set aside.

Season the cooked cauliflower cous cous with lemon juice, olive oil, mint and parsley; set aside.

Combine Dijon mustard and Champagne vinegar in a mixing bowl and season to taste with salt and pepper. Drizzle in the argan oil and just enough canola oil to balance out the acidity while whisking constantly. Reserve.

Place one ring mold in the center of each of 4 plates and spoon the cous cous into the ring molds, pressingly gently to lightly pack in the mold. Place the vegetables, arugula and pea tendrils in a mixing bowl with just enough argan oil vinaigrette to coat and season to taste with salt and pepper. Toss the vegetables to evenly coat and arrange on top of the cous cous. Drizzle more of the vinaigrette around and serve immediately



1 head cauliflower
¼ cup chopped mint
1 tablespoon chopped parsley
1 lemon, cut in half
3 tablespoons extra virgin olive
1 tablespoon Dijon mustard
4 tablespoons Champagne
6 tablespoons argon oil
4-6 tablespoons canola oil
½ cup baby arugula
½ cup pea tendrils
- fine sea salt and freshly
   ground black pepper

Seasonal vegetables that can include but not limited to:

- Baby carrots, peeled, cut in
   half and blanched
- Baby turnips, peeled, cut in
   half and blanched
- Asparagus tips, blanched
- Green beans, ends trimmed,
   cut in half and blanched
- Baby bok choy, tough outer
   leaves removed and blanched
- Cherry tomatoes, cut in half
- Radishes, quartered

Special Equipment

4 4-inch ring molds