Raw Cauliflower Couscous with Kale

Name: Raw Cauliflower Couscous with Kale
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: ½ head cauliflower; 2 cups red cabbage; 2 cups tightly packed dino kale; 5 stalks green onion; 1/2 cup dried cranberries; 1/2 cup raw walnuts; 2 tablespoons olive oil; ¼ cup fresh lemon juice; 2 tablespoons Stone ground mustard; salt and cracked pepper to taste

User Reviews

4.3

9 reviews

Good

Prep Time
15 mins
Total Time
15 mins
Servings
4 Servings
Calories
334 kcal
Cuisine
American

Raw Cauliflower Couscous with Kale

Tyler Espinosa

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Cauliflower couscous with kale, cabbage, dried cranberries, walnuts and lemon vinaigrette.

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Ingredients

Servings

½ head cauliflower grated (4 cups)
2 cups red cabbage thinly sliced
2 cups tightly packed dino kale thinly sliced*
5 stalks green onion chopped (3/4 cup)
1/2 cup dried cranberries
1/2 cup raw walnuts chopped

Dressing:

2 tablespoons olive oil or more to taste
¼ cup fresh lemon juice
2 tablespoons Stone ground mustard
salt and cracked pepper to taste

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Instructions

Rinse all of the vegetables very well and pat dry.
Remove the stems on the cauliflower, chop the head in half, and grate one of the halves using a box grater (note: you can also pulse cauliflower florets in a food processor).
Add cauliflower couscous, cabbage, kale, green onion, dried cranberries, and walnuts to a large serving bowl.
Whisk together the olive oil, lemon juice, and stone ground mustard together in a small bowl. Pour it over the veggies and toss everything together well. Taste the "couscous" for flavor and add more olive oil, lemon juice, and/or sea salt to taste.
Serve alongside your favorite entree.