Cauliflower couscous

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:
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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.