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Cauliflower Cous Cous

 

Raw, raw, raw! (That's my raw cheer). For many of you, this may be a whole new experience and you may be at a loss. Of course, for most people, going raw means carrot sticks. True, true. Carrot sticks are raw but it doesn't have to be boring. You can make a delicious salad with ingredients you already have for your raw smoothie. A delicious salad dressing can be mixed up in a minute with equal parts lemon juice and flax oil with a sprinkle of salt, pepper and your favourite herbs. Tonight, I will be dining on this deliciously raw Cauliflower Cous Cous and a couple sprigs of asparagus (are they called sprigs?). And yes- you can eat asparagus raw and it is yummy. This Cauliflower Cous Cous is chalk full of fresh green herbs and rumour has it (well- its actually true because Laurie wrote to me and told me so ) that first crop local cauliflower is at the markets over on the West coast. Cauliflower, though doesn't make for a very tasty smoothie, is a powerful source of goodness.Β  Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens. Sulfur-containing phytonutrients found in cauliflower help to promote liver detoxification by increasing the liver's ability to neutralize potentially toxic substances. And bonus- it is also very rich in vitamin C providing protection against inflammatory arthritis And if you are going to be munching on carrot sticks, slices of cucumber, celery, leaves of all sorts- how about some cilantro pesto? And don't forget, if you are going to be wanting milk in your smoothies- better start soaking your nuts and seeds of choice! Check back later this afternoon for a special message for all the Green Cleansers.

Cauliflower Couscous

by Meghan Telpner

Prep Time: 6 minutes

Cook Time: None

Keywords: food processor mix side salad entree lunch dairy-free gluten-free nut-free soy-free vegan vegetarian cauliflower whole food

Ingredients (Serves 6)

  • 1 head of cauliflower
  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  • 1 bunch cilantro, chopped
  • 1 bunch parsley, chopped
  • 1 bunch mint, chopped
  • 1/4 cup basil, chopped
  • 2 cups cherry tomatoes, quartered and seeded
  • 1 red bell pepper, chopped
  • 1/2 cup black olives, seeded and sliced
  • salt and pepper to taste

Instructions

Process cauliflower in food processor with β€˜s’ blade to achieve cous cous like consistency (can also chop finely by hand).

Place in bowl and add lemon juice, olive oil, salt and pepper.

Mix in herbs, tomatoes, pepper and olives.

Stir well and serve chilled.

This is great to enjoy on a bed of greens.

20 Responses to “Cauliflower Cous Cous”

  1. [...] Raw Cauliflower CousCous Local Ingredients: Cauliflower, tomatoes, basil, parsley, red pepper, oregano (and asparagus!) [...]
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  7. Ann said…
    Since I am usually cooking for one......I have a great way to make this last a 3 or 4 days without it going soggy. I make the parley, cilantro, mint, basil, lemon juice and evoo into a dressing in the Vitamix and store the chopped cauliflower, tomatoes, red pepper separate. then mix them all together in the morning and it is perfect at lunch time,
  8. […] Lightly adapted from the Nutritionista […]
  9. This recipe looks fabulous. I will definitely be trying it. Just so you know, it's not "chalk full", it's "chock full".

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