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Cauliflower Couscous


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Cauliflower Couscous


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Cauliflower Couscous

I’ve always preferred cooked cauliflower over raw—until I tried this recipe. It’s so fresh and flavorful and a great side dish to pair with red bell pepper hummus from my book Raw & Simple.


  • Prep Time : 30 min
  • Ready Time : 30 min




  • 1/2 large head of cauliflower
  • 1/2 bunch parsley
  • 1/4 cup (6 g) fresh mint
  • 2 Roma tomatoes, seeded and diced
  • 1/4 cup (25 g) black olives, chopped (botija are best if you can find them)
  • 1/4 cup (40 g) red onions, chopped
  • 1/4 cup (59 ml) lemon juice
  • 3 tablespoons (45 ml) olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cumin
  • 1⁄₈ teaspoon smoked paprika
  • dash cayenne (optional)


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.


About Raw and Simple


Judita Wignall is a commercial actress, print model, and musician from Los Angeles. She discovered the healing powers of raw foods after health challenges made her reassess her diet and lifestyle. Her passion for great-tasting food, holistic health, and wellness brought her to Living Light Culinary Arts Institute, where she became a certified raw food chef and instructor. In between her many creative projects, she continues to teach classes, coach and personal chef for clients around the country. Learn more at RawJudita.com.




11 Responses to Cauliflower Couscous

  1. This sounds fantastic. I love making cauliflower rice, but I always cook it a bit and have never tried it raw. This sounds like the perfect thing to make to have on hand in the fridge for a quick weekday lunch. I have on orange cauliflower in my fridge right now, what colorful lunches I will be having this week with this salad. Thanks for the inspiration!

  2. This recipe is amazing, you can change the flavor or add ins however you want, but grating cauliflower and turning it into a couscous like salad is awesome!!

  3. avatar says: sara

    made it this past shabbos. delicious! everyone at the table loved it. thanks!

  4. avatar says: lirihm

    I had to try this because it seemed like such a unique idea. I love cauliflower, but had never thought to pulse it into a fine ‘grain’. Needless to say, it was a hit at my house. Thanks!

  5. This was very good. Lasted for several days and the taste was excellent.

  6. avatar says: sulevin

    A brief internet search yielded no results from reliable sources re: the 2 chemicals noted & estrogen metabolism, so I am curious as to what Ms. Wignall’s sources are.
    There is no such medical condition as ‘estrogen dominance,’ nor an entity as ‘cystic fibroids.’While estrogen plays a role in breast cancer, androgen excess plays a role in polycystic ovaries. Endometriosis, is a condition (w/ genetic susceptibility) in which uterine lining tissue grows outside the inside of the uterus. The uterine lining grows in response to estrogen (we couldn’t get pregnant if that didn’t happen), so endometriosis is exacerbated by normal estrogen levels, but estrogen is not the cause.
    S. Levin Women’s Health Nurse Practitioner

  7. avatar says: Millicent

    I bet this would be delicious and even healthier if quinoa was substituted for the couscous.

  8. I made it last Shabbat, ad it was delicious.

  9. avatar says: j

    how do you check cauliflower?

    • The OU and OK all offer vegetable checking guides you might need to make this recipes by putting the pieces in a food processor to grate after you check them.

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