You can name it risotto or couscous. It is a raw food recipe. I prefer to call it couscous – but name it the way you prefer, it’s good, light and easy to prepare: no cooking involved! Just chopping vegetables! The cauliflower, chopped, becomes more tasteful thanks to the other ingredients, simple and wholesome such as extra virgin olive oil.
For 4 persons
1 small cauliflower
1 celery ribs
1 small courgette
½ red or yellow pepper
15 pitted black olives
1 TSP capers, rinsed
5 sun-dried tomatoes
4 TSP extra virgin olive oil
4 TSP lemon juice
1 TSP parsley, chopped
1 TSP subflower seeds
Wash and dry the cauliflower florets. Put them into the food processor and mix till the cauliflower gets the consistence of couscous. Place in a bowl.
Cut in small pieces, maximum half cm side, carrot, celery, courgette and pepper. Chop olives, capers and sun-dried tomatoes.
Add vegetables to the cauliflower mix, season with extra virgin olive oil, salt, lemon juice, parsely. Mix well.
Toast in a pan on medium heat the sunflower seeds, stir continuously to avoid burning. Add the seeds to the cauliflower and mix.
Serve immediately or keep in the fridge until serving.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.