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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