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Immune-Boosting Recipe: Cauliflower Couscous with Macadamia Nuts & Currants

Recipe: Cauliflower Couscous with Macadamia Nuts & Currants


Say goodbye to boring salads and add some 'crunch' to your lunch with this easy, immune-boosting meal!

Chef Sam Gowing, Nutritionist and ‘Food as Medicine’ pioneer, has shared her recipe for Cauliflower Couscous with Macadamia Nuts & Currants from the 10-week Le Cordon Bleu Online Learning course, Plant-Based Diets: Nutrition & Wellness.

Flavour-packed with complimenting textures, this salad recipe uses fresh, raw, plant-based ingredients to cool you down on sunny days. It’s light on the stomach but loaded with nutrients!

Boost your immune system with the following benefits:

  • Cauliflower
    One cup of raw cauliflower can provide over 75% of the daily recommended target for vitamin C. In addition to supporting immunity, this nutrient is needed for DNA repair and the production of both collagen and serotonin. (The latter promotes happiness and healthy sleep.) 1
  • Macadamia Nuts
    Native to Australia, but also identified with Hawaii, Brazil and Costa Riza, macadamias are high in healthy fats, vitamins, and minerals. They are linked to several benefits, including improved digestion, heart health, weight management, and blood sugar control. 2
  • Parsley
    Rich in antioxidants, parsley is one of the most powerful disease-fighting plants. It provides great nutritional value and offers many potential health benefits. 3
  • Mint
    A cooling plant, perfect for sunny days and offers a range of antioxidant qualities. 4
  • Currants
    For an extra boost of antioxidants and vitamin c, currants are another immune-boosting food providing high nutritional value to aid your body in staying healthy. 5

Cauliflower Couscous

Recipe: Cauliflower Couscous with Macadamia Nuts & Currants

Serves 2


For the salad
  • 1/2 medium cauliflower
  • 1 cup macadamia nuts (or any other nut)
  • 1/2 cup parsley, finely chopped
  • 1/2 cup mint, finely chopped
  • 1/2 cup dried currants
  • salt and pepper, to taste
For the dressing
  • 2 lemons; juice of 2, zest of 1
  • 1/3 cup macadamia nut oil
  • pinch of turmeric
  • Pinch of salt
To garnish
  • Edible flowers


1. Place cauliflower in a food processor and blitz until it resembles breadcrumbs, about 5 – 10 seconds. Be careful not to puree it!

2. Transfer to a mixing bowl and add remaining ingredients.

3. Combine dressing ingredients in a small bowl.

4. Add dressing to cauliflower couscous and toss through gently.

5. Transfer to a large serving platter or bowl.

6. Garnish with edible flowers and season with salt and pepper to serve.

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