Warm Cauliflower ‘Couscous’ With Herbs and Kale

August 22, 2015 6:07 am Last Updated: August 21, 2015 11:08 pm

We were entertaining and wanted to prepare something different from the traditional green salad. So, we came up with this fresh, bright, and detoxing 10-minute, low-carb goodness! The beautiful local herbs inspired us along with some lovely green cauliflower.

We adore warm veggies and grains on salads. The warm, grated cauliflower creates a couscous-like texture that melts into the fresh herbs and olive oil—bliss. The spicy pepitas (pumpkin seeds) sautéed with cayenne add a richness and pop. Serve as a side dish or main dish by adding more protein.

Cauliflower is high in vitamins minerals, potassium, and phytonutrients.

Cauliflower is high in vitamins (great source of vitamin C), minerals, potassium, and phytonutrients that help neutralize damaging toxins. It’s also great for detoxing due to the glucosinolates, sulfur-containing compounds. Parsley and lemon are also powerful detoxing foods.

We added pepitas for protein, but feel free to experiment and use whatever nut, seed, or protein you enjoy. For our kids, we added grilled chicken and they loved it.

Recipe

Use organic when possible.

  • 1 head of raw cauliflower
  • 1 handful of chopped lacinato kale
  • 1 handful parsley
  • 1 handful of cilantro
  • 1/2 cup pumpkin seeds (pepitas)
  • Juice of 1/2 lemon or lime (we used both)
  • Drizzle extra virgin olive oil
  • Sprinkle of nutritional yeast to your liking
  • Sprinkle of cayenne (for sautéing pepitas)
  • Himalayan sea salt and black pepper
  • Garnish: microgreens, radicchio (we love the color pop)

Boil water in a pan.

Chop cauliflower and place in a blender in small batches so it doesn’t jam the blender. Blend until it has a fine couscous texture (do not overblend).

Pour the cauliflower in the boiling water and cook for a few minutes.

While cauliflower is cooking, chop the herbs and kale.

Sauté the pumpkin seeds with coconut oil or any oil of your choosing with a dash of cayenne pepper until golden brown.

Drain the cauliflower.

Add herbs or kale, then cauliflower, lemon or lime juice, olive oil, pepitas, Himalayan sea salt, and pepper to a large mixing bowl and mix.

Christine Beal Dunst and Stephanie Rapp are the co-founders of Embody Wellness Company, specializing in creating customizable holistic wellness and nutrition programs targeted at life’s most important milestones: marriage, children, and career. For more information, visit EmbodyWellnessCompany.com