Raw Cauliflower “Couscous” with Kale and Cabbage
Raw Cauliflower “Couscous” with Kale and Cabbage requires about 15 minutes from start to finish. For $2.28 per serving, you get a side dish that serves 4. One portion of this dish contains roughly 9g of protein, 28g of fat, and a total of 416 calories. If you have lemon juice, kale, walnuts, and a few other ingredients on hand, you can make it. 66 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by The Roasted Root. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is great. Similar recipes are Raw Grain-Free Cauliflower Couscous, Raw Grain-Free Cauliflower Couscous Salad, and Raw Kale Salad With Cabbage, Carrots And Onions.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
½ head cauliflower, grated (4 cups)
1 cup dried cranberries
5 stalks green onion, chopped (3/4 cup)
2 cups tightly packed dino kale, thinly sliced*
¼ cup fresh lemon juice
2 tablespoons olive oil
2 cups red cabbage, thinly sliced
Salt and cracked pepper to taste
2 tablespoons stone ground mustard
1 cup raw walnuts, chopped
Equipment:
food processor
box grater
bowl
whisk
Cooking instruction summary:
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.Serve alongside your favorite entree.
Step by step:
1. Rinse all of the vegetables very well and pat dry.
2. 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).
3. Add cauliflower couscous, cabbage, kale, green onion, dried cranberries, and walnuts to a large serving bowl.
4. Whisk together the olive oil, lemon juice, and stone ground mustard together in a small bowl.
5. Pour it over the veggies and toss everything together well.
6. Serve alongside your favorite entree.
Nutrition Information:
covered percent of daily need
