Cauliflower Couscous by Matt
(click on image to enlarge)
Serves 3 to 4
Finely ground Cauliflower salad with Greek olives and Mediterian herbs from Matt’s RAWvolution book
Ingredients
- 2 heads cauliflower, finely ground
- ½ cup fresh lemon juice
- 1 cup olive oil
- 1 tablespoon plus 1 teaspoon blac pepper
- ¾ teaspoon sea salt
- 1 bunch fresh parsley leaves
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro leaves
- 13 ounces jar pitted Greek olives
Preparation
Put the cauliflower in a food processor or blender and pulse until the texture is somewhat like couscous. If you are not sure what is couscous, the texture it will be rough and grainy, with the bits a little larger than grits, but smaller than rice.
In the large bowl, combine all the ingredients and thoroghly mix; then refrigerate. The refrigertation is important, because it allows the flavors to blend. You should leave it in there for at LEAST an hour, but six hours is better. (Sometimes it is hard to be that patient, because this stuff is so good!) Enjoy with your friends if you can hold yourself back not eating it all.
Comments
FreshFruit writes: (November 26, 2007)
Wow. This looks amazing. Nice presentation :)
zhanna8 writes: (November 26, 2007)
i wish i can take a credit… this is Matt’s creation
debbietook writes: (November 26, 2007)
Have you included everything in the ingredients? Looks as if there are sun-dried tomatoes in that (or peppers?).
Nyuszi writes: (November 26, 2007)
Looking at this I got hungry, it looks so good, its so simple to make. Nice presentation too. Thanks.
zhanna8 writes: (November 27, 2007)
This is an original recipe… however you can improvise with soaked sun-dry tomatoes or red pepper for a color. Thank you for pointing this out
adkhiker92 writes: (December 03, 2007)
This was soooo good. I added some minced grape tomatoes for color, and a little bit of almond butter to make it stickier. It made a great nori roll filling with grated carrots =]
zhanna8 writes: (December 04, 2007)
Thank you! I had yet another improvisation with chopped green onion and celery together with jalapeņo pepper. To make it smoother i added coconut flour it came out perfect.
Madness writes: (December 11, 2007)
I used a purple cauliflower because it was all I had. Talk about a garish dish! No one at work could figure out what I was eating!
hazifantazy writes: (January 10, 2008)
I used scallions,tomato and english cucumber. Needless to say it was yummy. It is such a diverse recipe. My boss thought is was real couscous. I told her it was cauliflower and she wants the recipe.
carrie6292 writes: (January 12, 2008)
do you think i can make this with regular raw olives (not dehydrated ones?)?? Thanks!
zhanna8 writes: (January 12, 2008)
absolutely… i use the olives i have handy. you going to love it!
bete noir writes: (January 19, 2008)
I love kalamata olives, and this recipe really highlighted their flavor. I served this as a side for non-raws and received many compliments.
mpop writes: (March 06, 2008)
I added chopped sundried tomatoes to this and truffle oil. it was so delicious. thank you for sharing this recipe.
LibbyB writes: (May 15, 2008)
This is really fantastic!
rachel_akiko writes: (June 01, 2008)
That sounds like something I tried with pine nuts… I can’t wait to try this nut-free version :D
carrie6292 writes: (June 30, 2008)
I’m going to make this to serve with Ani Phyo’s Mediterranean Dolmas (they’re amazing!!!). I’m taking this recipe with me on vacation and making it there! Thanks!!!
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