Raw Vegetable Cauliflower Couscous


October 8, 2012

This delicious raw cauliflower couscous recipe comes from Everyday Raw Express by Matthew Kenney.

Matthew Kenney is chef, educator, TV host, speaker, and author of a ton of cookbooks including Everyday Raw, Everyday Raw Express, Everyday Raw Desserts, Entertaining in the Raw, 5 Raw Dinners with Matthew Kenney, Raw Food/Real World (with Sarma Melngailis), and Raw Chocolate (with Meredith Baird).

Matthew created this cauliflower couscous with Meredith Baird. By processing raw cauliflower with a few simple ingredients, you get a light, fluffy, couscous consistency which when combined with fresh vegetables, herbs, and spices creates a feast for the senses.

Matthew’s food is always amazing. He uses immersion, smoking, emulsification, and dehydration to create imaginative, creative, and innovative food that consistently pushes the envelope in the raw cuisine.

Don’t miss making this raw cauliflower couscous. It’s delicious.

 

Raw Cauliflower Couscous

This raw cauliflower couscous from Matthew Kenney is grain-free and delicious.

Prep Time 45 minutes
Total Time 45 minutes
Servings 4
Author Tess Masters

Ingredients

couscous:

vegetable medley:

  • 1 cup Fava beans, peeled
  • 1 cup corn kernels
  • 1 cup finely diced carrots 
  • 1 cup finely diced shiitake mushrooms 
  • 1 cup finely diced zucchini 
  • 1/2  cup finely chopped flat-leaf parsley 
  • 1/4 cup finely chopped fresh basil 
  • tablespoons  extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Celtic sea salt and pepper, to taste

sauce:

Instructions

  1. To make the couscous, process all ingredients in the food processor until very fine. Season to taste.
  2. To make the vegetable medley, toss all the ingredients until well combined.
  3. To make the sauce, blend all ingredients together in your blender until smooth and well emulsified.
  4. To assemble, toss the couscous together with vegetable medley. 
  5. Spoon a few heaping tablespoons of sauce on mixture before serving.
  6. If plating individually, drizzle each serving with more sauce or serve as a side.

Recipe Notes

Recipe from Matthew Kenney
Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 16

  1. Wow this is so good and light. Love that dish. Since i start the raw vegan diet i been miss the taste of couscous or quinoa. Now I am complete. Thank you

  2. I love that recipe it is so easy and tasty , i was surprise how good it was so i call my friend to come over for dinner success
    thank you

    1. Oh, I LOVE that! So glad you both enjoyed it together. I LOVE this dish. It is so easy and really delicious and nutritious.

  3. I made this today but made only half the recipe. I bought 1 large head of cauliflower and halved all the rest of the ingredients. Now it looks like I’ll be eating it a whole week. Stating 2 heads is quite ambiguous. Can you please tell me what a large head of cauliflower should weigh about?
    Another question: Does raw cauliflower cause gas as does cooked cauliflower.
    Another thing. It was not easy. Because it was so large I had to do the processing three times and that’s with only using the flower part of the cauliflower. Another thing: Are you supposed to use the complete cauliflower – flowers and stems – or just the flowers?
    Thanks.

    1. Hi Marco,

      2 Large Heads of Cauliflower- should yield approximately 6 cups “Couscous”

      You do not need to use the stalks or stems. This is probably why the portion came out skewed. Florets only.

      Keep in mind that a large organic cauliflower head is much smaller than a commercial head.

      Thank you for your questions- I hope this helps you!

  4. Love recipes that use cauliflower as the secret ingredient, masquerading as something like couscous!! Fava beans do remind me of Silence of the Lambs though – must get over that one LOL!

  5. I just made this. I wasn’t “feeling” the soy dressing so what I did was just topped mine with a pomegranate vinegar. This was really good!

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