Cauliflower Couscous – another favorite recipe!
Serves 3 to 4
* 2 heads cauliflower, cleaned and chopped
* 1/4 cup fresh lemon juice
* 1/4 cup olive oil
* 1 tablespoon + black pepper
* 1 cup sun dried tomatoes, soaked for 2 hours
* 1 bunch fresh parsley leaves, chopped
* 1 bunch fresh mint leaves, chopped
* 1 bunch fresh cilantro leaves, chopped
* 4-6 scallions, chopped
* 1 cup pine nuts (optional)
* 1/4 cup nutritional yeast (optional)
* 13 ounces jar pitted black olives (optional)
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.
Add rest of ingredients and blend in the food processor.
NOTE: If you add the optional pine nuts, nutritional yeast and olives, be aware that it turns this recipe from being very light tasting, perfect for warmer months to a heavier dish – which is great for the colder weather. Taste it before you add the additions and you’ll see what I mean.
Serving suggestions: Wrap in a nori sheet as you would sushi. Fill with julienned veggies like carrots and zucchini and avocado slices. Roll up and slice into little sushi shapes. DELICIOUS!