I’ve always preferred cooked cauliflower over raw—until I tried this recipe. It’s so fresh and flavorful and a great side dish to pair with red bell pepper hummus from my book Raw & Simple.
- Prep Time
- 4 ServingsServings
- 1/2 large head of cauliflower
- 1/2 bunch parsley
- 1/4 cup (6 g) fresh mint
- 2 Roma tomatoes, seeded and diced
- 1/4 cup (25 g) black olives, chopped (botija are best if you can find them)
- 1/4 cup (40 g) red onions, chopped
- 1/4 cup (59 ml) lemon juice
- 3 tablespoons (45 ml) olive oil
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon cumin
- 1⁄₈ teaspoon smoked paprika
- dash cayenne (optional)
Chop the cauliflower and put it in a food processor. Pulse several times until it is broken down and resembles couscous. Transfer the cauliflower to a bowl.
Put the parsley and mint into the food processor and pulse until finely chopped. Add the mixture to the cauliflower. Stir in remaining ingredients and toss well. Adjust seasonings to taste. This will keep for two or three days in the refrigerator.
Health Note: Cauliflower is another rock star from the cruciferous family. Along with containing high amounts of vitamin C (50 percent Rda in a ½ cup (50 g)) it also contains di–indolyl–methane and indole–3–carbinol, two compounds that help the body get rid of excess estrogen. Estrogen dominance has been linked to breast cancer as well as cystic fibroids, endometriosis, and polycystic ovary syndrome.