Friday, 17 May 2024
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Raw Cauliflower Couscous

Raw Cauliflower Couscous

I love handbags.  Some women like shoes – I like handbags.  I have enough handbags that I could probably open a store and easily have enough inventory for a year.  I also collect stamps and little wooden boxes – weird, I know.  Apparently I collect cauliflower too.  Last week I opened my vegetable drawers and found I had 3 heads of cauliflower – that’s A LOT of cauliflower.  I used a bunch in my salads, shredded a whole head and made Crispy Fried Rice and even steamed a bunch for dinner one night.  Even after all that I still had a good amount of cauliflower left.  I Googled around for some recipes and got inspired after seeing a few for cauliflower couscous.  I love the way it turned out – perfect for summertime!  Enjoy.



  • 1 head cauliflower
  • 1/3 cup sun dried tomatoes, roughly chopped
  • 3 tbsp extra virgin olive oil (if you’re using sun dried tomatoes in oil it’s great to reserve the oil and use for the salad)
  • 1 bunch parsley, finely chopped
  • 1 handful fresh mint, finely chopped
  • 1 bunch cilantro, finely chopped
  • 1/2 medium red onion, finely diced
  • 12 Kalamata olives, thinly sliced
  • 2 cloves garlic, minced
  • sea salt and pepper to taste


  1. Process the cauliflower in food processor with the ‘S’ blade to achieve a couscous like consistency (you can also chop finely by hand).
  2. Add all the ingredients, except the olive oil to a large bowl and mix until throughly combined.
  3. Drizzle with olive oil (you can use more or less to your taste) and stir until coated.
  4. Place in the fridge until well chilled and serve immediately.

Nutritional Info:

Makes approximately 4 cups.

Serving size 1 cup.

Nutrients per serving:  Calories: 176, Cal. from Fat: 117.5, Total Fat: 13.5g, Sat. Fat: 1.5g, Carbs: 12.5g, Fiber: 4g, Sugars: 5.5g, Protein: 3.5g, Sodium: 310.5mg, Chol: 0mg


Leftover salad can be stored in an airtight container in the fridge for up to 3 days.

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Raw Cauliflower Couscous
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