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 Ingredients: 1 small cauliflower 1 carrot 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 Salt 1 TSP parsley, chopped 1 TSP subflower seeds Directions: 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.
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