2 heads cauliflower (finely ground)
½ cup fresh lemon juice
1 cup olive oil
1 tablespoon plus 1 teaspoon black pepper
¾ teaspoon sea salt
Bunch of fresh parsley leaves
Bunch of fresh mint leaves
Bunch of fresh cilantro leaves
13 ounce jar Greek olives (pitted)
1. Put the cauliflower in a food processor or blender and pulse until the texture is somewhat like couscous. If you are not sure what is couscous, the texture it will be rough and grainy, with the bits a little larger than grits, but smaller than rice.
2. In the large bowl, combine all the ingredients and thoroughly mix. Refrigerate. The refrigeration is important, because it allows the flavors to blend.
3. Leave it in there for at least an hour, but six hours is better. (Sometimes it is hard to be that patient, because this stuff is so good!).
Zhanna8's ThoughtsBy zhanna8
Finely ground cauliflower salad with Greek olives and Mediterranean herbs inspired by a recipe in Matt’s RAWvolution book.
Enjoy with your friends if you can hold yourself back not eating it all.
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