cauliflower couscous salad / from E3Live

e3live cauliflower couscous

2 large cauliflower heads
1/3 cup hemp seeds
1/3 cup kalamata or black olives (minced)
1 medium sized Tomato, (red heirloom if possible)
6 big Mint leaves
12 big leaves flat Italian parsley
1 pinch cilantro
1 medium lemon
2 oz high quality olive oil
1 slice red onion
1 teaspoon garlic powder (or 1 small clove of garlic minced)
1⁄2 tablespoon Sea Salt
1/2 tsp E3Live or E3AFA

Stem and coarsely chop cauliflower and put 1⁄2 chopped cauliflower in food processor. Pulsate for 1 second - 12 times until it looks like couscous (make sure you don’t over-process). Repeat. Put mixture in big bowl. Add hemp seeds and minced olives. Dice tomato into 1⁄4 inch cubes = appx. 3⁄4 cup. Put mint, parsley and cilantro together in a tight bunch and finely chop. Juice lemon until you get 2oz. Coarsely chop red onion = 1/3 cup. Mix ingredients with cauliflower and add salt to taste. Pour olive oil and E3Live (or E3AFA) on top and mix. Optional: sprinkle with Cayenne Pepper. 6-8 large servings.

pin this recipe

Sign up today to receive informative newsletters, yummy recipes,
and promotional announcements, plus a FREE E3Live Recipe ebook!