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.
Cauliflower Couscous
Servings
4 Servings
Ingredients
- 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
Instructions
- 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.
This dish insane doesn’t taste like califlower moree like rice so tasty. I used rice califlower zapped in Micro 4 minutes cooled it then added ingredients
Hi can u use rice calflower raw instead of raw califlower chopped . For couscous
Sure, should work.
What is the relationship of your comment above to the recipe?
The OU and OK all offer vegetable checking guides you might need to make this recipes by putting the pieces in a food processor to grate after you check them.
how do you check cauliflower?
I made it last Shabbat, ad it was delicious.
I bet this would be delicious and even healthier if quinoa was substituted for the couscous.
A brief internet search yielded no results from reliable sources re: the 2 chemicals noted & estrogen metabolism, so I am curious as to what Ms. Wignall’s sources are.
There is no such medical condition as ‘estrogen dominance,’ nor an entity as ‘cystic fibroids.’While estrogen plays a role in breast cancer, androgen excess plays a role in polycystic ovaries. Endometriosis, is a condition (w/ genetic susceptibility) in which uterine lining tissue grows outside the inside of the uterus. The uterine lining grows in response to estrogen (we couldn’t get pregnant if that didn’t happen), so endometriosis is exacerbated by normal estrogen levels, but estrogen is not the cause.
S. Levin Women’s Health Nurse Practitioner
This was very good. Lasted for several days and the taste was excellent.
Yay, so glad you liked it, it is a real eye opener type of dish.
I had to try this because it seemed like such a unique idea. I love cauliflower, but had never thought to pulse it into a fine ‘grain’. Needless to say, it was a hit at my house. Thanks!
made it this past shabbos. delicious! everyone at the table loved it. thanks!
This recipe is amazing, you can change the flavor or add ins however you want, but grating cauliflower and turning it into a couscous like salad is awesome!!
This sounds fantastic. I love making cauliflower rice, but I always cook it a bit and have never tried it raw. This sounds like the perfect thing to make to have on hand in the fridge for a quick weekday lunch. I have on orange cauliflower in my fridge right now, what colorful lunches I will be having this week with this salad. Thanks for the inspiration!