janet @ the taste space

Moroccan Cauliflower Rice and Date Salad & The Complete Coconut Cookbook Giveaway

In Book Review, Mains (Vegetarian), Salads on November 13, 2014 at 7:18 AM

Moroccan Cauliflower Rice and Date Salad

Hey guys,

See below for the giveaway but I am super excited to tell you about Camilla’s latest cookbook, The Complete Coconut CookbookDo not let the title mislead you. Yes, this is a cookbook which includes recipes for all things coconut – coconut oil, coconut milk, coconut sugar, dried coconut and coconut flour. However, it is also entirely plant-based vegan, gluten-free, grain-free and nut-free. Because there are easy substitutes for the oil and sugar, this is a rather comprehensive vegan cookbook.

Moroccan Cauliflower Rice and Date Salad

The recipes span breakfast (Banana Flapjacks, Coconut Yogurt), Beverages (Mango Carrot Coconut Smoothie, Coconut Nog), Breads and Muffins (Coconut Flax Tortillas, Vanilla Coconut Baked Doughnuts), Salads (Coconut Waldorf Salad, Shredded Beet, Coconut and Sesame Salad), Soups/Stews/Chilis (Cantaloupe Coconut Soup with Basil Syrup, Persian Coconut Soup with Split Peas, Chickpeas and Herbs), Main Dishes (Coconut Squash Pizza, Coconut Za’atar Kale, Tempeh and “Rice”), Side Dishes (Quick Sauteed Kale, Coconut Cauliflower Puree), Cookies/Cakes (Chocolate Avocado Cookies, No-Oatmeal and Raisin Cookies) and Pies/Puddings/Other Desserts (Coconut Cream Pie,  Caribbean Sweet Potato Pie).

Woah, that is only a portion of the 200 recipes.

Complete Coconut CookbookCover

Although I am not entirely sure why someone would make a cookbook that was vegan, GF and nut-free, it certainly required Camilla to be quite innovative in the kitchen. For her baking recipes, a combination of coconut flour, psyllium, chickpea flour and potato starch are used. I tried the apple coconut cookies, although they tasted more like muffins but were delicious (soft and moist). I was hoping the chocolate cherry biscotti might be a bit more crispy, although unfortunately it softened in my air-tight container overnight. I see these as interesting starting points for those who are seeking non-traditional baked goods.

However, as I showcased here, there are plenty of delicious savoury options, too. I loved, loved, loved the cabbage soup with cilantro.

This was also a fun spin on a vegetable salad: cauliflower is riced and tossed with Moroccan spices, dates and cilantro. The savoury spices (cumin and cardamom – although I think cinnamon would have been better) worked well with the sweet dates. My only complaint was that I picked a big head of cauliflower, so I needed more dressing. No fault of the author, as I guess there are truly puny cauliflowers out there.

Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me your favourite way to eat coconut. The winner will be selected at random on November 23, 2014. Good luck!

Other recipes spotted elsewhere:

Acorn Squash with Coconut Chickpea Stuffing
Carrot Cupcakes with Whipped Lemon Coconut Cream

Coconut Biscotti

Coconut Pancakes
Gingered Carrot and Coconut Soup
Very Vanilla Cupcakes

Cauliflower ‘Couscous’ and Date Salad

I am sharing this with Souper Sundays, Family Foodies, and Simple and In Season.

Cauliflower ‘Couscous’ and Date Salad
Courtesy of The Complete Coconut Cookbook

Author’s notes: Middle Eastern ingredients — cardamom, coconut, lime and chickpeas — bring a mosaic of tastes, textures and scents to this salad.

1 small to medium head cauliflower, leaves trimmed
3 tbsp virgin coconut oil
1 tsp ground cardamom
1 tsp ground cumin
1 tbsp finely grated lime zest
3 tbsp freshly squeezed lime juice
Sea salt and freshly ground black pepper
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
1 cup thinly sliced green onions (I would scale back on this, I omitted them completely)
1/2 cup chopped pitted dates
3 tbsp toasted sesame seeds

1. Cut or break cauliflower into large florets. Place half the florets in food processor and process until they are the texture and size of couscous. Transfer to a large bowl. Repeat with the remaining cauliflower.

2. In a small skillet, melt coconut oil over low heat. Add cardamom and cumin; cook, stirring, for 1 minute or until fragrant. Remove from heat and whisk in lime zest and lime juice. Season to taste with salt and pepper.

3. To the cauliflower, add chickpeas, green onions and dates. Add dressing and gently toss to coat. Sprinkle with sesame seeds.


Plump, tender Medjool dates are the most commonly available dates in the U.S. and Canada, but any other variety of soft, fresh dates may be used in their place.

To toast sesame seeds, place up to 3 tbsp (45 mL) seeds in a medium skillet set over medium heat. Cook, shaking the skillet, for 3 to 5 minutes or until seeds are fragrant. Let cool completely before use.

Storage Tip: Refrigerate the finished salad in an airtight container for up to 2 days.

Makes 6 main-dish servings. (I think it is more like 4 or under)

Courtesy of The Complete Coconut Cookbook by Camilla V Saulsbury, 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

  1. I LOVE coconut macaroons! Simply coconut, egg whites, sugar Then dipped in dark chocolate. Yum. I have purchased coconut flour and coconut sugar, but have not experimented yet. Would love a copy of Camilla’s new cookbook. Thanks for the post! Mary Thibodeau Clifton Park, NY Sent from my iPhone


  2. This sounds fabulous! I love cauliflower in anything, and moroccan flavors are among my favorite. That whole book sounds insanely good, actually.

  3. Plain and simple, raw coconut butter on a baked purple sweet potato!

  4. I like coconut spread instead of butter, also the sugar and baking all the time. This sounds like a really interesting cookbook I would love to win a copy!

  5. Looks delicious!! My favorite use of coconut is in my coconut butter cookies. 🙂

  6. Unsweetened coconut flakes mixed with chocolate protein powder.

  7. The salad looks great and the book sounds interesting…shame I’m in the UK!

  8. I started adding shredded unsweetened coconut to [Nature’s Path non-gmo] cornflakes, with almonds, for breakfast. YUMZ!
    PS I just got a GF Muffins recipe book from the library by the same author. All three recipes I’ve tried have been tasty. She has a unique knack for combining flavours and ideas in a basic muffin recipe. Cheers.

  9. We like using coconut milk in stir fry!

  10. I guess I still mainly think of it as a dessert ingredient, although I love using coconut milk in curries too.

  11. Coconut Bacon is my favorite way to eat coconut.

  12. Thanks for this giveaway Janet 🙂 My favorite way to eat coconut is probably in granola, baked goods or the milk in soup and curries. Yumm !!

  13. Thanks for your blog, Janet! I love to eat coconut butter in my morning porridge and make my own toasted coconut flakes sweetened with coconut nectar.

  14. I love coconut oil fudge

  15. What a great giveaway! Thanks for hosting. I recently discovered coconut flour; my boys love for me to make milk with coconut flour, water and banana; I used the strained pulp to make cookies, and the creamy milk makes a great hot chocolate. Omit banana and it’s a good milk for soup-making.

  16. Sounds like an amazing cookbook – we have an extended family where we have gf, vegetarian and now we have some major nut allergies (not immediate family) so I can imagine why this sort of book might be useful. (today I made a cake for a niece’s birthday and remembered my soy milk has trace gluten so I used coconut milk instead) I love coconut and while I use lots of dessicated coconut and coconut milk, I don’t use enough coconut flour and am yet to feel comfortable with coconut oil – I worry it just gets too old and doesn’t taste good and then puts me off using it much. But I think I would love these recipes very much. The salad looks great.

  17. I love to make hot chocolate from scratch with the lower calorie coconut milk beverages now available and cocoa powder

  18. The recipe looks fantastic. My favorite way to eat coconut are these bacon flavored coconut bits that I found. They are great on a salad.

  19. […] see there are a lot of other coconut lovers. This quick and easy dessert is for […]

  20. I love coconut, but I don’t really know a whole lot of ways to incorporate it healthily in to my diet. Can I just say pina coladas and pretend that I’m a responsible adult? 😉

  21. Coconut Pecan Praline Cookies is my favorite way to use coconut!

  22. Does this mean you’ve finally polished off your 25lb bag of coconut flour? 🙂 Or can, at least, now see the bottom of it?

    I’m with Charj — my (current) favorite way to eat coconut is in the form of bacon. I always keep a batch around, and it is just perfect for adding cunch, fat, salty and smoky to anything. It’s the PERFECT topping.

  23. I love all of the flavors in this salad–I really need to start ricing my cauliflower as I see so many great recipes using it. 😉 Thanks for sharing with Souper Sundays this week.

  24. My favorite way to eat coconut is with coconut flour in pancakes.

  25. As a matter of fact, the title sounds awesome-sauce to me. I LOVE coconut! I probably eat too much of it… but it’s so good! My favourite way to enjoy it is sprinkled over chocolate overnight oats. YUM.
    Thanks for sharing the recipe =)

  26. What an ingenious idea – really love the look of this salad. Thanks so much for hooking up with November’s round of Simple and in Season.

  27. A lovely entry to November’s Family Foodies Janet, sounds and looks utterly delish. Cauli ‘rice’ has been all the rage for a while now so it’s nice to see it used to replace couscous instead.

  28. How do I love Coconut, let me count the ways! Oil and shredded in my smoothies/morning quinoa, I cleanse my face with the oil, coconut flour savory waffles are a weekend fave here, rice cooked in coconut milk, coconut milk in my coffee, coconut water just all the time. I’m an addict, but I don’t think I need help. This is a good thing, right? #obsessed 😉

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