Bring the exotic flavours of the Caribbean islands to your table with this healthy Cauliflower Couscous Salad. Made with gluten-free cauliflower couscous, this refreshing Jamaican couscous salad features mango, black beans, and colourful bell peppers.
Combine all ingredients for Lemon-Lime Vinaigrette and set aside to allow the flavours to blend.
Cut cauliflower into florets and pulse in a food processor until it has the consistency of couscous or rice. Heat two teaspoons of oil in a skillet with a lid over medium heat. Add cauliflower, stir to coat with oil and release some of the moisture. Cover and cook for up to 5 minutes or until cauliflower is tender and no longer tastes raw. Add chopped cilantro and lime juice and cook for a minute or two more without a lid. Spread out on a baking sheet lined with parchment pepper and let cool completely.
Drain and rinse black beans.
Remove core and seeds from bell peppers and dice.
Dice a mango.
Combine the cauliflower couscous, black beans, peppers, and mango and season with salt. Garnish with lime slices and cilantro leaves.