Updated: Aug 16
3 cups Cauliflower
⅓ cups Red Pepper, Finely Dice
⅓ cups Yellow Pepper, Finely Diced
⅓ cups Orange Pepper, Finely Diced
½ cups Basil, Chopped
½ cups Parsley, Chopped
3 Tablespoons Olive Oil
3 Tablespoons Oil-Free Sundried Tomato, Finely Diced
2 Tablespoons Pitted Kalamata Olives, Finely Diced
2 teaspoons Lemon Zest
2 Tablespoons Lemon Juice
1 Tablespoon Capers, Minced
½ teaspoons Salt
⅛ teaspoons Pepper
Cut the cauliflower into chunks, including the cores.
Place into a food processor.
Pulse until the cauliflower resembles the texture of rice. Work in batches, if necessary, and be careful not to over-process or it’ll get mushy. If you don’t have a food processor, you can grate the cauliflower with a cheese grater.
Place the cauliflower couscous in a large bowl and combine with all the ingredients. Toss until we’ll mixed.
Chill for at least 1 hour to let the flavors combine. For best results let it marinate overnight.
Make It A Meal
Serve it with:
A garden salad: I used olive oil + red wine vinegar + sea salt for the dressing
Oven baked sweet potato, topped with a drizzle of olive oil, sea salt, grilled hot or mild banana pepper and option to top with freshly sliced green chili peppers .