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Southwestern Cauliflower Couscous

  

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Southwestern Cauliflower Couscous

 

Southwestern Cauliflower Couscous is a delicious, light and lively dish.  Fabulously complex in flavor, yet incredibly simple to prepare, this gluten-free delight is everything we're looking for on a hot, summer day!  

Fluffy cauliflower couscous is tossed with bright, red tomato and buttery, lime-green avocado all dressed up in a punchy-sweet Honey-Cumin-Lime vinaigrette. 

Refreshing. 

Summery. 

&

Bright!

 

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Eating Raw provides an amazing boost in energy.

 

And, as always, brimming with Rawsome, enzyme rich, living foods power!

Check it out…

 

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 Raw live foods are much easier to digest or assimilate putting less burden on our digestive system and more time into cleaning or repairing our body.

 

Cauliflower, like its fellow cruciferous members is full of nutrients including minerals, vitamins, phytochemicals and antioxidants.  It's rich in vitamins C (one serving containing 77% RDA), K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, and folic acid.  Cauliflower contains a compound called glucoraphanin, a precursor of sulforaphene found to have protective effect on the lining of the stomach wall.  Sulforaphene also prevents the growth of bacteria called Helicobacter pylori which can cause gastroenteritis.  

 

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Live, raw food does not spoil or decompose quickly. It's packed with energy, minerals, vitamins, and everything we need to stay healthy.

 

 Cauliflower is also rich in antioxidant phytochemicals like quercetin, caffeic acid and kaempferol which prevent development of cancer by destroying free radicals directly attacking the DNA of cells.  And that's just a fraction of the power of the cauliflower alone!  We've yet to delve into the realm of the vitamin C and lycopene rich tomatoes, the bone building, protein rich avocados, and the all other powerhouse ingredients in this superfood recipe!

Suffice it to say, Southwestern Cauliflower Couscous is as delicious to eat as it is at creating our healthy bodies, vitality and joy:)

 

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Eating Raw provides an amazing boost in energy.  I have more energy now than I've ever experienced in my life.  

 

Living, plant based Raw Food is incredibly delicious to eat, beautiful to look at and amazing for our bodies, minds and spirits.  

Eat Clean.  Feel Rawsome.  & Live Beautifully!

 

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Eating freshly picked food just feels different. There's a connection to the earth and a feeling of being grounded.

This recipe has been submitted to Tinned Tomatoes for July's Recipe Bookmark as well as to July's, No Crouton's Required at Lisa's Kitchen.   

 

Recipe for Southwestern Cauliflower Couscous(serves 2-3)

Ingredients

  • 1/2 medium head of cauliflower, cut into flourettes
  • 1 firm, medium vine ripened tomato, chopped
  • 1/2 medium avocado, chopped
  • 1/4 cup red onion, diced
  • zest and juice of 1 lime
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey
  • 3/4 tsp ground cumin
  • fresh cilantro for garnish

Method

  1. Zest lime, then juice it. Whisk lime juice, zest, olive oil, honey & cumin together and set aside.
  2. Pulse cauliflower flowerettes in food processor until fluffy like couscous. Add to a mixing bowl.
  3. Gently stir in chopped tomatoes, avocado and red onion.
  4. Pour dressing over cauliflower couscous and stir gently to combine.
  5. Garnish with fresh cilantro.

 

Do you have a favorite wheat/grain/gluten swapout dish?

How do you like to prepare cauliflower?

 

All Love,

Juliane

 

Thank you for visiting 🙂

Comment, Like, Subscribe & Share!

Marinated Mushroom Tapenade + Bonus Recipe

IMG_5034Mushroom Tapenade- Admittadly, I over-processed mine a bit & recommend leaving yours a bit chunkier:-)

 

This Mushroom Tapenade, inspired from the gorgeous, (I'm not kidding, see for yourself by clicking by clicking her name) Mimi Kirk's, beautiful cookbook, Live Raw, is one easy way to get the health benefits of a-mushroom-a-day into your diet.  Or, if you're like me, you'll have a hard time eating less than half the recipe in one sitting.  Not that it would matter, as this delicious twist on the Provencal original is incredibly light as well.

 Anytime I've served this to guests as an appetizer presented with fresh vegetables, bread sticks or crackers, it's gone in the first hour.  Of course it's a wonderful snack too – and makes a delicious spread for wraps and sandwiches.

Plus there's a Bonus!  Simplifying the tapenade creates a fabulous marinated mushroom recipe, an addiction I've had since childhood when Mom made her amazing marinated mushrooms for potlucks at least once a year.  For some reason she never served them at home, and there they'd be, tempting me from the fridge as they marinated away a day prior to her event.  To this day, I still don't have Mom's recipe, but this one tastes just as I remember hers.  However, mine are ready after an hour and take less than two minutes to prep.  Jackpot!!

Please enjoy!

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Marinated Mushrooms

Mushroom Tapenade

Ingredients:

  • 2 large portobello mushrooms or 15 baby bella or white button or a combo
  • 1/2 cup walnuts
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tamari, Bragg's or nama shoyu
  • freshly cracked black pepper

Method:

  1. Clean mushrooms with a dampened kitchen towel. Chop coarsly. Marinate with the olive oil and nama shoyu for 30 minutes turning occasionally.
  2. Pulse walnuts in food processor until broken down. 
  3. Add garlic and marinated mushrooms. Pulse until mixture is incorporated and slightly chunky mine pictured above could have been left a tad chunkier- so process yours a little less:-)
  4. Taste for seasonings and adjust to taste.

 

Marinated Mushrooms (servings: makes 15 mushrooms)

Ingredients

  • 15 baby bella or 15 white button mushrooms, wiped clean with a damp towel. Wild mushrooms are delicious too!
  • 1 clove garlic, minced or garlic powder to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tamari, Bragg's, Coconut Aminos or nama shoyu
  • freshly cracked black pepper
  • a few dried red pepper flakes for an extra pop of color & spice (optional)

**For Marinated Portobello"Steaks" Use 2 Portobello Mushrooms, wiped clean, stems trimmed of soiled portions. Slice tops into nice, thick 1/2" strips, and do the same with the remainder of stem. Adjust quantities of above ingredients as needed (you may need a bit more depending on size of your portobello, they really soak up the ingredients beautifully. (Serves 2)

Method

  1. Marinate all the ingredients for an hour or up to 4 hours. 
  2. Check seasonings.
  3. Serve in a beautiful bowl with party pics alongside for picking up.

 

Do you have a favorite family recipe you'd love to recreate?

You may also enjoy: 

Cream of Mushroom Soup

or

Cheesy Gnocchi with Swiss Chard & Cannellini Beans

 

If you liked this post, say thanks by sharing it. 

Olive Oil Exfoliating Facial Wash Recipe

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My favorite brand for both cooking & beauty: Frantoia Extra Virgin Olive Oil

With the onset of chilly, humidity-free weather, I'll be making some adjustments to my skin care regime – providing a perfect opportunity to share a favorite Fall/Winter beauty secret, my

Extra Virgin Olive Oil Gentle Exfoliating Facial Wash!

Your skin will glow as if you’ve had microdermabrasion – however this method is much gentler – enough so that I'll use it daily in the driest winter months.

Olive oil skin care is nothing new. In fact, this ancient beauty secret was discovered over 5000 years ago when it became an essential component of skin care. So take a hint from the beautiful Mediterraneans of today and long ago and try it for yourself! This anti-aging, antioxidant-rich oil can be YOUR personal beauty secret, too!

Extra Virgin Olive Oil Gentle Exfoliating Facial Wash:

  • 1 Tbsp. or so EVOO
  • 1 1/2 Tsp. or so Baking Soda 
  • 1 or 2 Droplets Warm Water
  1. Pour a little EVOO into the palm of your hand (or you may prefer to mix in a small dish the first couple of times). 
  2. Next add a bit of baking soda to the oil in your palm. The baking soda serves as the exfoliating component.
  3. Add a few droplets of water.  
  4. Gently mix in your palm with a fingertip to form a loose paste.
  5. With slightly moist finger tips, gently massage the paste over your skin in a circular motion, avoiding the delicate eye area.
  6. Rinse gently with warm water and a soft wash cloth. 

PS. EVOO is also an excellent eye-makeup remover.

What is your favorite beauty secret?