As a surplus of cauliflowers hit our supermarkets due to a bumper crop, top chef Nina Parker shares a bonus Project Me lunch recipe to help you use up your extra veg

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Once reserved for the dreaded school dinner dish of cauliflower cheese, this superfood is having a somewhat revival. A filling, crunchy vegetable that makes a great carb substitute, cauliflower is used here by our Project Me  chef Nina Parker  to create a ‘couscous salad’.

“Everything in this salad is raw so it keeps all of it’s nutrients and minerals which can sometimes run the risk of disappearing from over cooking.  It’s a simple dish so you need to use a punchy dressing with a lot of flavour to bring everything together.  This is perfect lunch box salad as won’t wilt during the course of the day.”

For more delicious recipes like this check out our 24-week  Project Me health and fitness guide.


Serves 2

1/2 cauliflower

Handful almonds, roughly chopped

2 tbsp sunflower seeds

1/2 fennel, thinly sliced

Handful basil leaves

2 carrots, grated

3 tbsp chopped chives

For the dressing:

1/2-1 juice and zest of a lemon

4 tbsp extra virgin olive oil

2 tbsp white wine vinegar

2 tsp honey or swap for unrefined sugar to make vegan

Sea salt and black pepper


Use a blender to break up the cauliflower until it forms small crumbs like couscous.

Toss together in a mixing bowl with the rest of the ingredients.

In a separate bowl combine the dressing ingredients.  Taste to check the seasoning adding in more lemon to adjust the flavour.

Pour vinaigrette over salad and mix together.

Store in the fridge and serve when ready.

Looking for more cauliflower and vegetable recipes? Check out this  cauliflower pizza recipe and more here