I’ve always been a little perplexed by raw food restaurants. And entire menu made up of food that isn’t cooked? Really? And so I was somewhat mystified, but also intrigued when I saw this recipe, labeled Raw Cauliflower Couscous over at the Tasty Kitchen site. The first step in this salad recipe calls for grating the cauliflower, which I had never done. Let me tell you, it gives the cauliflower a really cool texture – light and fluffy, but with a crunch. What really caught my eye were the kalamata olives, capers (give me some brine, baby!) and sun dried tomatoes. Now we’re talking!
The brilliance of this salad is attributed to Sally of The Spontaneous Hausfrau. If you spend a few minutes on her blog, you’ll find out that Sally doesn’t post just everyday recipes that have been done a thousand times over. You’ll discover recipes such as Vegan maple Cinnamon Mousse (made with cashews!), Sesame Zucchini Noodles and Baklava Fruit and Nut Bars (going on my “must try” list).
As you might guess from the whole “no cook” method discussion, this salad comes together in a matter of minutes. Just set to work chopping your vegetables, squeeze in some lemon juice, pour in a little olive oil and toss it all together. This salad was truly an unexpected treat, and one that just might change the minds of any cauliflower naysayers.
Now I’m thinking that raw food restaurants might be worth a second look.
Here is the nutritional information for the recipe: Calories 134 / Total Fat 10.9g / Saturated Fat 1.4g / Cholesterol 0mg / Sodium 501.9mg / Total Carbohydrates 9.1g / Fiber 3.3g / Sugars 2.0g / Protein 2.4g / WW (Old Points) 3 / WW (Points+) 4