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  • Shoshana Ohriner

    Raw cauliflower couscous recipe. With all the flavors I love of tabouli! It keeps a few days in the fridge so it is perfect to have on hand for lunches! Can't wait to try it!

  • Tzipora B

    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.

  • Kathy Rosen Silver

    Cauliflower Couscous - Raw Vegan

  • Sulia

    Get amazing salad ideas from the Eating Raw movement

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  • Flying Swan

    These are also known as Gobhi paratha (a kind of indian bread made with cauliflower )

  • Cathy Trahan

    I think my egg to cauliflower ratio was off...too eggy for my taste, but perhaps my 3/4 of a head wasn't enough. Also wasn't sure on the amount of salt needed; once I had raw egg in the cauliflower I didn't want to s/p to taste, so I'll have to work on that also. Topped with some shredded cheese while still in the pan.

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