Raw Cauliflower CouscousJun 15 2012 by
I love handbags. Some women like shoes – I like handbags. I have enough handbags that I could probably open a store and easily have enough inventory for a year. I also collect stamps and little wooden boxes – weird, I know. Apparently I collect cauliflower too. Last week I opened my vegetable drawers and found I had 3 heads of cauliflower – that’s A LOT of cauliflower. I used a bunch in my salads, shredded a whole head and made Crispy Fried Rice and even steamed a bunch for dinner one night. Even after all that I still had a good amount of cauliflower left. I Googled around for some recipes and got inspired after seeing a few for cauliflower couscous. I love the way it turned out – perfect for summertime! Enjoy.
- 1 head cauliflower
- 1/3 cup sun dried tomatoes, roughly chopped
- 3 tbsp extra virgin olive oil (if you’re using sun dried tomatoes in oil it’s great to reserve the oil and use for the salad)
- 1 bunch parsley, finely chopped
- 1 handful fresh mint, finely chopped
- 1 bunch cilantro, finely chopped
- 1/2 medium red onion, finely diced
- 12 Kalamata olives, thinly sliced
- 2 cloves garlic, minced
- sea salt and pepper to taste
- Process the cauliflower in food processor with the ‘S’ blade to achieve a couscous like consistency (you can also chop finely by hand).
- Add all the ingredients, except the olive oil to a large bowl and mix until throughly combined.
- Drizzle with olive oil (you can use more or less to your taste) and stir until coated.
- Place in the fridge until well chilled and serve immediately.
Makes approximately 4 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 176, Cal. from Fat: 117.5, Total Fat: 13.5g, Sat. Fat: 1.5g, Carbs: 12.5g, Fiber: 4g, Sugars: 5.5g, Protein: 3.5g, Sodium: 310.5mg, Chol: 0mg
Leftover salad can be stored in an airtight container in the fridge for up to 3 days.