Saturday, July 14, 2012

Raw Cauliflower Couscous

I have been teaching in Denmark at this beautiful Buddhist Retreat Center on a half-island in Jutland.  So, I haven't been cooking much. But the cooks here have been making some really wonderful food and tonight I was served a lovely Raw Cauliflower Couscous Salad.  It really isn't made of Couscous or it wouldn't be gluten free - instead, the Cauliflower is cut up into very small pieces in a food processor and then dressed with a lemon olive oil dressing, seasoned with fresh herbs and bits of red onion. It was so good!  If you didn't know it was Cauliflower, you would be hard pressed to guess what it was made from. It has a lovely soft crunch and was simply delicious.  So, I begged for the recipe and I am sharing it with you today.

Raw Cauliflower Couscous

1 head Cauliflower, the florets separated from the stalk
1/2 small red onion, peeled and cut in chunks
Juice of 2 large lemons
1/3 cup Olive Oil
1 Tablespoon Tarragon leaves - can also use basil, mint, parsley, dill or other fresh herbs chopped
1 teaspoon salt
1/2 teaspoon pepper

Put the Cauliflower florets, red onion and Tarragon leaves in a food processor and grind until it resembles small Couscous granules - it can also be chopped by hand.  Put into a serving bowl and toss with lemon juice, olive oil, salt and pepper.  Let sit for 15 minutes before serving.

Five Element Analysis

Cauliflower, being white belongs to the Metal Element and the red onion and the Tarragon add even more. The lemon juice and olive oil bring in the Wood Element.  The salt adds just a hint of the Water Element and the Pepper gives the tiniest bit of Fire, but this dish needs to be served with some other foods that belong to the Earth, Water and Metal Elements to create balance.  

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