Better Off Well
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RECIPES

 

 

Cauliflower CousCous

My client raved about this when I fed to her for lunch today. I know a whole lot of people who turn their noses up to cauliflower, but I am willing to bet my mixing bowl that this could turn them into caulilovers. And that's a good thing!

Cauliflower is super high in Vitamin C, which boosts the immune system. It's also part of the cruciferous veggie family (like broccoli and kale), which are responsible for neutralizing free radicals in our bodies before they can do major damage.

The first recipe below is my revised version from Matthew Kenney's Everyday Raw Express. Check out his book if you're looking for more raw, healthy, and pretty quick meal options.

Raw CousCous

1 head cauliflower 1/3 c raw cashews or almonds 1 heaping tbsp. nutritional yeast 1 tbsp. extra virgin olive oil 1 tbsp. local honey

Grind nuts in food processor till fine, and set aside in large mixing bowl. Chop cauliflower and pulse in processor till fine. Add to ground nuts, along with nutritional yeast, olive oil, and honey. Mix well. Add sea salt to taste.

At this point, couscous can be used in any way you might normally use this dish. Add whatever veggies you like.

Vegetables In This Recipe

1/3 c corn 1/3 c edamame or lima beans 1/3 c chopped red bell pepper 1/3 c black beans 1-2 tbsp. chopped fresh basil 1 heaping tbsp. chopped red onion 1 tbsp. olive oil 1 tbsp. fresh lemon juice

Mix veggies with the olive oil and lemon juice and add to cous cous. Serve right away or marinate in the fridge.

This is the chopper I love to use! It cuts the veggies very fine and the pulling action works my hulky biceps.

processor
processor

With Matthew's permission, I am re-printing his recipe, which includes a topping sauce to add even more flavor.

COUSCOUS

2 large heads cauliflower 2?3 cup pine nuts 2 tablespoons nutritional yeast 2 tablespoons olive oil 1 tablespoon agave Salt and pepper

VEGETABLES

1 cup fava beans, peeled 1 cup corn (preferably fresh) 1 cup finely diced carrots 1 cup diced cremini mushrooms 1 cup diced zucchini 1?4 cup minced parsley 2 tablespoons minced basil 2 tablespoons olive oil 1 tablespoon lemon juice Salt and pepper

SAUCE

1?2 cup nama shoyu 1?4 cup lemon juice 1 tablespoon apple cider vinegar 3 tablespoons agave 1 tablespoon olive oil

COUSCOUS Pulse cauliflower and pine nuts in a food processor until very fine. Gently pulse pine nuts and stir in remaining ingredient.

VEGETABLES Toss all ingredients until well combined.

SAUCE Blend all ingredients in a high-powered blender until smooth and well emulsified.

FINISH Toss couscous with vegetable medley. Spoon a few heaping tablespoons of sauce over the mixture before serving. If plating individually, drizzle each serving with more sauce or serve as a side.