Recipe Directions
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 Thoughts
By 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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Comments
Top voted
zhanna8
Feb 21, 2010
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.
zhanna8
Feb 14, 2010
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
demallen05
Nov 09, 2011
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.
All
demallen05
Nov 09, 2011
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.
kolanut
Aug 13, 2011
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.
rachel_akiko
Aug 20, 2010
That sounds like something I tried with pine nuts... I can't wait to try this nut-free version :D
LibbyB
Aug 03, 2010
This is really fantastic!
mpop
May 25, 2010
I added chopped sundried tomatoes to this and truffle oil. it was so delicious. thank you for sharing this recipe.
bete noir
Apr 09, 2010
I love kalamata olives, and this recipe really highlighted their flavor. I served this as a side for non-raws and received many compliments.
zhanna8
Apr 01, 2010
absolutely... i use the olives i have handy. you going to love it!
hazifantazy
Mar 31, 2010
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.
zhanna8
Feb 21, 2010
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.
lilcute789
Feb 21, 2010
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 =]
zhanna8
Feb 14, 2010
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
zhanna8
Feb 13, 2010
i wish i can take a credit... this is Matt's creation
FreshFruit
Feb 13, 2010
Wow. This looks amazing. Nice presentation :)
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