Recipe Directions

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.
In the large bowl, combine all the ingredients and thoroghly mix; then refrigerate. The refrigertation is important, because it allows the flavors to blend. You should 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!) Enjoy with your friends if you can hold yourself back not eating it all.

Zhanna8's Thoughts

Finely ground Cauliflower salad with Greek olives and Mediterian herbs from Matt’s RAWvolution book

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Wow, I just made this recipe and stuck it in the fridge and I'm already excited to eat it... must be patient... must be patient. I added GARLIC as well and a bit more SALT. The next time I'm going to give sundried tomatoes a try, as a few others suggested. Nice recipe.

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I wasn't too fond of the entire recipe-- Maybe the olives around here suck. But I grated the cauliflour added a dash of cinnamon and added the whole thing to
Ani Phyo's Dolmas recipe! It rocked. Thanks Matt, thanks Pandora, thanks Carrie.

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This was really good.
I made it a second time and mixed in a walnut meat, sun dried tomatoes, some cinnamon, put it in grape leaves (from the jar,not raw), and let the rolls marinate in lemon juice and olive oil. It made wonderful dolmas.
Also good atop a salad of greens.

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I'm going to make this to serve with Ani Phyo's Mediterranean Dolmas (they're amazing!!!). I'm taking this recipe with me on vacation and making it there! Thanks!!!

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That sounds like something I tried with pine nuts... I can't wait to try this nut-free version :D

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This is really fantastic!

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I added chopped sundried tomatoes to this and truffle oil. it was so delicious. thank you for sharing this recipe.

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I love kalamata olives, and this recipe really highlighted their flavor. I served this as a side for non-raws and received many compliments.

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absolutely... i use the olives i have handy. you going to love it!

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do you think i can make this with regular raw olives (not dehydrated ones?)?? Thanks!

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I used scallions,tomato and english cucumber. Needless to say it was yummy. It is such a diverse recipe. My boss thought is was real couscous. I told her it was cauliflower and she wants the recipe.

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I used a purple cauliflower because it was all I had. Talk about a garish dish! No one at work could figure out what I was eating!

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Thank you! I had yet another improvisation with chopped green onion and celery together with jalapeño pepper. To make it smoother i added coconut flour it came out perfect.

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This was soooo good. I added some minced grape tomatoes for color, and a little bit of almond butter to make it stickier. It made a great nori roll filling with grated carrots =]

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This is an original recipe... however you can improvise with soaked sun-dry tomatoes or red pepper for a color. Thank you for pointing this out

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Looking at this I got hungry, it looks so good, its so simple to make. Nice presentation too. Thanks.

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Have you included everything in the ingredients? Looks as if there are sun-dried tomatoes in that (or peppers?).

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i wish i can take a credit... this is Matt's creation

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Wow. This looks amazing. Nice presentation :)

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