Lemon Cauliflower Cous-Cous

I’ve really taken to instagram recently and I’m now sharing on an almost daily basis from my kitchen and life. Here are a few shots from this week, hop on over to instagram and follow me to keep posted of what I’m cooking, eating and doing. 

 I shared a photo of my dinner on Wednesday night which was a classic raw food way of making cous-cous out of cauliflower. With the heat on in London, I wanted a no-cook fresh and energising supper and this is such an inspired way of creating a classic dish raw. You can also use this technique to replace rice in a number of dishes such as sushi and create raw cauliflower rice sushi rolls.   

This cous-cous dish would be a great thing to make in large quantities for a summer party, take this with you to a BBQ and I guarantee you will delight and inspire your friends and family with your delicious and innovative contribution.Recipe Card

Lemon Cauliflower Cous-Cous
Serves 2
A a no-cook, gluten-free, grain-free cous-cous, great for a hot summer day.
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1 small head of cauliflower
8 brazil nuts
1 large bunch of parsley, finely chopped
100g raisins
2 tablespoons of extra virgin olive oil
1 lemon, juice and zest
1 tablespoon of sumac
A good pinch of salt (or more to taste)
Fresh pomegranate seeds for garnishing
Break down the cauliflower into large florets, then transfer to a food processor and pulse down briefly until you get smaller pieces.
Add the brazil nuts and pulse down with the cauliflower until you get a cous-cous like texture.
Transfer to a bowl and mix though the finely chopped parsley and raisins.
Add the olive oil, lemon juice and zest, sumac and salt and toss well to combine.
Check for seasoning and transfer to a serving bowl and garnish with fresh pomegranate.
You can substitute the parsley for any soft herb such as corriander (cilantro).
Orange juice and zest also works well instead of lemon, but be mindful that orange zest can be quite bitter so use to taste.
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