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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.  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


Process cauliflower in food processor with ‘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.

14 responses to “Cauliflower Cous Cous”

  1. Ricki says:

    I’ve made this as “fried rice” with soy sauce, etc., but would never have thought to use this mix of ingredients. Sounds wonderful–and I just happen to have some fresh cauliflower sitting in my fridge! :)

  2. The Veg Next Door says:

    I’ve signed up for the cleanse. Your banner is on my blog. Going to be making the cauliflower dish for dinner.

  3. The Veg Next Door says:

    Made the dish for dinner. Yum-o! It reminded me more of tablouleh than couscous. Still awesome!

  4. Alisa - Frugal Foodie says:

    Yum, I have always wanted to try that type of recipe. Good luck with the cleanse!

  5. Meghan Telpner says:

    Veg Next Door- You are so right. Okay- I am officially changing the name. But Tabouleh is really just a salad with Cous Cous as the grain (traditionally speaking- I use quinoa in Tabouleh).

  6. The Veg Next Door says:

    I thought of tabouleh b/c the cauliflower reminded me of the consistency of bulger (sp?).

    First day of the cleanse. Thank heavens the sun is shining or I would want some comfort food. :-)

  7. canadianfoodiegirl says:

    I think that asparagus comes in spears.

  8. Meghan Telpner says:

    Spears! That was the word I’ve been looking for!

  9. Jill says:

    Thank you so much for such a clear explanation of the benefits of cruciferous vegetables. It’s really good to understand why some foods are good for us. I find I’m far more likely to make the effort to include these veg if I know why I’m doing it. So often we’re told this is good for us and that’s bad for us and we’re expected to take it on trust, or there’s the assumption that we wouldn’t understand or want to be bothered with this information. Good for you that you are communicating this so clearly and positively. Thank you ! I’ve learnt some of this stuff, but I forget and it’s wonderful to get a reminder, so even if your readers also already know this I’m sure there are some like me who need the memory tweeking every now and then to give extra motivation. You are inspirational. Please keep up with the explanations. Yours is an intelligent site that I know I will return to in the future.

    Jill B.

  10. The Cooking LAdy says:

    We made this last night and all I can say is WOW! My husband thought it was Tabouleh, but with oh so much more to offer. This was to die for and we will be making this again for sure. thanks for he recipe!

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  12. Ann says:

    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,

  13. Cauliflower Cous Cous and Vegetables | A CoLoRfUl PaLaTe says:

    […] Lightly adapted from the Nutritionista […]

  14. N says:

    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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