Raw Cauliflower Couscous Salad

I was never a huge fan of cauliflower until I discovered its rawesome ability to transform into a texture similar to rice and couscous. I feel like I’m eating a completely different food after just tossing the florets into a food processor or a blender– no baking, steaming, or cooking required! Using such simple raw prepping techniques, you still maintain all of the cauliflower’s amazing health benefits:

  • Anti-inflammatory
  • Rich in Vitamin-C
  • Good for heart health
  • Strengthens immune system
  • Reduces risk of strokes
  • Full of dietary fiber
  • Contains folate, which helps the body form red blood cells
  • Low calorie
  • Rich in antioxidants

I’ve been experimenting with cauliflower recipes for quite some time and this couscous has been my absolute favorite. In a word, It  tastes like pure freshness. I never use any added salt in my dishes, but if I’m ever in a savory mood this really hits the spot. It’s great to eat by itself, on top of a big bed of fresh greens, wrapped up in collard leaves, or as a simple side dish. The dressing can also be recreated an poured over any type of salad.

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Prep Time:  40 minutes

Yield: Approximately 6-8 Cups

Ingredients:

Couscous:

  • Florets from 1 head of cauliflower
  • 1 Red bell pepper, diced
  • 1 large carrot, peeled and diced
  • 1/2 of a large cucumber, peeld, seeded, and diced
  • 3 TBSP chopped fresh chives
  • 3 TBSP chopped fresh flat-leaf parsly
  • 4 TBSP chopped organic sun-dried tomatoes (Avoid the those soaked in oil, salt, and sulfites)

Dressing:

  • 1/2 of a large cucumber, peeled, seeded, and chopped
  • 2.5 TBSP Raw tahini
  • 3 Celery Stalks, chopped
  • Juice of 1 lemon
  • 2 TBSP Fresh Dill
  • 3 TBSP of water, or as needed

Directions:

1. Place the cauliflower florets in a food processor (a blender also works, though the “couscous” does not come out as evenly as with a processor). Pulse a few times until you get a fine, couscous-like consistency. Place in a large mixing bowl and set aside.

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2. Peel, dice, and/or chop the remaining “couscous” ingredients and mix together with the cauliflower.

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3. Place all of the dressing ingredients in a Vitamix or high-speed blender. A high-speed blender is optimal for creating a even, smooth, and creamy consistency. If you are working with a standard blender, you may need to add more water.

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4. Pour the dressing over the couscous and mix together by hand until all of the couscous is coated. Serve immediately or let it sit in the fridge for 1-2 hours to allow all of the ingredients to absorb the dressing.

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One response to “Raw Cauliflower Couscous Salad

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