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Raw Cauliflower Couscous with Kale and Cabbage

Serves 4, as a main course


½ head cauliflower, grated (4 cups)
2 cups red cabbage, thinly sliced
2 cups tightly packed dino kale, thinly sliced*
5 stalks green onion, chopped (3/4 cup)
1 cup dried cranberries
1 cup raw walnuts, chopped
2 tablespoons olive oil
¼ cup fresh lemon juice
2 tablespoons stone ground mustard
Salt and cracked pepper to taste



Rinse all of the vegetables very well and pat dry.
Remove the stems on the cauliflower, chop the head in half, and grate one of the halves using a box grater (note: you can also pulse cauliflower florets in a food processor).
Add cauliflower couscous, cabbage, kale, green onion, dried cranberries, and walnuts to a large serving bowl.
Whisk together the olive oil, lemon juice, and stone ground mustard together in a small bowl. Pour it over the veggies and toss everything together well.
Serve alongside your favorite entree.


This anti-cancer recipe was generously contributed by theroastedroot. Please visit this website for any additional details and to check out more delicious recipes!  


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