Raw Cauliflower Cous Cous

I'm bringing the cauliflower back today.  The Quinoa Cauliflower Cakes from earlier this week were a hit.  They even made the Foodbuzz Top 9!
As you can see in that recipe, I only use half a head of cauliflower for the cakes.  In case you were wondering what to do with the other half, I've got the answer for you. Raw Cauliflower Cous Cous!

Being at Pure Food & Wine is a constant source of inspiration.  The food is prepared with the utmost respect, and the creative process seems to be a non-stop collaboration.  This week they introduced a new dish to the menu: Cauliflower Cous Cous with pinenuts and pistachios served with ras al hanout spiced tomato sauce.  It sounded so good to me that I decided to use that other half of cauliflower to make it myself.  My version of the cauliflower cous cous is nut free because I'm doing a nut cleanse (no nuts for 14 days!).  If I were eating nuts right now, the only thing I'd add would be sliced almonds.  If you're looking for a delicious, filling and inexpensive raw dish, then look no further.

Want to know a thing or two (or a few more) about cauliflower?

High in vitamin C and manganese, the antioxidant power in cauliflower is impressive.  In addition to lowering oxidative stress on the body, the antioxidants present in the vegetable support the body's natural detoxification process.  This means that cauliflower, and other cruciferous vegetables, give the body the support it needs to squeeze out the bad stuff that makes its way into our bodies. 
Also, cauliflower is very high in fiber.  Even more interesting, there is a compound present in cauliflower called sulforaphane that protects the lining of your stomach by preventing bacterial overgrowth.  As you'll see below, my recipe calls for turmeric, a very potent anti-inflammatory food.  I was surprised to discover that cauliflower is an anti-inflammatory too.  Gotta love cauliflower!

Cauliflower Cous Cous 

(This recipe calls for half a head of cauliflower, enough for 2 servings or 1 if you're really hungry.  If you've got a whole head of cauliflower go ahead and use it, just double the recipe. If you're into nuts, try sliced almonds and/or pistachios. )

1/2 head cauliflower, chopped

2 or 3 small carrots, peeled and sliced (about 3/4 cup)

1 clove garlic

1 tsp turmeric powder

1/4 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp sea salt

3 tbsp raisins

1/4 cup mint leaves, chopped

1/4 cup parsley, chopped 

1 1/2 tbsp light miso

1 1/2 tbsp tahini

3 tbsp lemon

drizzle of olive oil 

1/4 cup cherry tomatoes, halved 

Place chopped cauliflower, carrots and garlic into the food processor and process until the vegetables are minced, and resemble cous cous.  Place the vegetables into a large bowl and add turmeric, cayenne, pepper and salt.  Also stir in raisins, mint and parsley.  In another bowl mix together the miso, tahini and lemon.  If the sauce is too thick add a tiny bit of water to thin.  Pour the miso tahini sauce into the cous cous and stir well to combine.  Garnish with a bit of olive oil and tomatoes to serve.