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
Ingredients
couscous:
- 2 large heads cauliflower
- 2/3 cup pine nuts
- 1/4 cup nutritional yeast
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 2 teaspoons Celtic sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
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
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus more to taste
- Celtic sea salt and pepper, to taste
sauce:
- 1/2 cup wheat-free tamari
- 1/4 cup fresh lemon juice
- 1 tablespoon apple cider vinegar
- 3 tablespoons pure maple syrup
- 1 tablespoon extra-virgin olive oil
Instructions
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To make the couscous, process all ingredients in the food processor until very fine. Season to taste.
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To make the vegetable medley, toss all the ingredients until well combined.
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To make the sauce, blend all ingredients together in your blender until smooth and well emulsified.
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To assemble, toss the couscous together with vegetable medley.
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Spoon a few heaping tablespoons of sauce on mixture before serving.
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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 16
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
You are SO welcome. Yes! This is such as fabulous dish for raw foodists! Or anyone 🙂 Enjoy
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
Oh, I LOVE that! So glad you both enjoyed it together. I LOVE this dish. It is so easy and really delicious and nutritious.
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.
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!
Thanks for clarifying all of that Juliana! You ROCK!
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!
LOL! You are HILARIOUS! There is NOTHING scary about this recipe. Just pure DELICIOUSNESS!
Oh, I LOVE that. Yes! This is a much healthier alternative.
Um so this is casually delicious 🙂
Yes. I just LOVE Matthew’s recipes.
Thanks for sharing this tasty and healthy lunch recipe. Nice post.
Pleasure. I really love this recipe. Matthew and his team are amazing.
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!
Yum! Thanks for sharing your experience Maria. What a great option for being avoiding soy.