Cauliflower Cous Cous

 

 

Cauliflower has saved my life so many times.  It’s such a versatile vegetable, it truly is one of my veggie heroes.

Going grain free for me is nothing new, I did it when I was living a raw plant only lifestyle for a while, and I have again revisited this grain free path whilst doing the Whole 30.  I have finished the 30 days but I have kept grains out of my daily life simply because I actually don’t miss them…….yet.  I will never say never, but for now, I’m happy to go grainless.

For those of you who are wondering what the hell cauliflower has to do with going grain free, listen up because you’re in for a treat.

Did you know that if you grate or process cauliflower, it will actually resemble rice grains?  And, if you process them a little less, you can also get the consistency of cous cous!  Or really just about any grain you like, but without the side effects that grains can have on some people.

So, go get your food processors out and let’s do this!

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Cauliflower Cous Cous, Grilled Eggplant & Orange Tahini Dressing

Serves 4 as a side or 2 as a main

Ingredients

1 medium head of cauliflower

1 medium tomato, diced

1/4 red onion, diced finely

1/2 yellow capsicum, diced

1/4 cup of parsley, finely chopped

1/4 cup coriander, finely choped

Small handful of pinenuts

3 TBS dried cranberries

1/3 cup fresh pomegranate seeds

1/2 lemon, juiced

1 TBS extra virgin olive oil

Small handful of inca berries (optional)

Method

Cut cauliflower into florets and place them in a food processor.  Pulse until the mixture resembles cous cous.  Pour into a large bowl.

Add the rest of the ingredients and mix thoroughly until well combined.  Set aside

Orange Tahini Dressing

Makes enough for this salad

Ingredients

1/2 orange, juiced

1 TBS tahini

Himalayan pink salt and pepper to taste

Method

Mix all of the ingredients together until smooth.  Adding more juice if need be to get it to creamy consistency, like thick custard.

For the eggplant, just slice 1 medium eggplant into 1/2 cm thick rounds and place on a non-stick frying pan and cook until both sides are golden.  Sprinkle some Himalayan pink salt whilst they are cooking.

To serve, Just arrange the cous cous salad over a bed of baby spinach, then add the grilled eggplant and drizzle dressing all over it.

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Now you can’t get more simple than that right?

Peas, love and mungbeans

xxb

 

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