Gluten-Free; Vegan Delicious RAW CAULIFLOWER Couscous and it's many uses

This is a fantastic idea for anyone who loves couscous type salads and either wants to lose a few pounds, avoid gluten (couscous is a form of fine wheat pasta) or enjoy a wonderful flavored salad on a hot summer day.

Serves 4 basic recipe:

2 medium heads of cauliflower, washed well, trimmed of green leaves, and broken into "trees"/ florets, use the stem as well, and soaked in cold salted water for 2 hours (place a heavy weight over to submerge them).
Rinse and drain well.
Then process until fine in a food processor (or if none available use a coarse grater)

Place in a large bowl and dress with 
1/2 cup lemon juice
3/4 - 1 cup extra virgin cold pressed olive oil or grape seed, or safflower/sunflower oil
Season with 3 tsp freshly ground black pepper and 3/4 tsp coarse sea salt.


Then MIX in the following styles, and serve immediately on cold plates/bowls

Provencal:
2 cups mixed salad greens
2 tbsp chopped black olives
2 tsp washed and drained capers
2 cups chopped tomatoes
1 cup minced parsley
2 tsp fennel or anise seeds 


Tabbouleh:
2 cups minced parsley
1 cup minced fresh mint
2 cups chopped and seeded tomatoes
1 cup diced peeled and seeded cucumber
1/2 cup minced scallions
Serve with romaine leaves


Herb:
2 cups minced parsley
1 cup minced fresh mint
1 cup mince cilantro
3 tsp dried thyme or 1/4 cup  fresh thyme
3 tsp chopped fresh tarragon (optional)


Italian:
2 cups minced parsley
1 cup  minced basil
1 cup chopped dried tomatoes
1 cup chopped pitted olives
1/2 cup minced scallions
3 tsp pine nuts (optional)


Thai:
substitute fresh lime juice for the lemon juice then add

2 cups minced parsley
1 cup minced cilantro
1 cup minced fresh mint
2 tsp dried chili flakes
1 inch ginger root grated (optional)
1 cup chopped pineapple or mango (optional) 
1 cup fresh grated coconut



I do not add pre-ground spices to any raw salad as they sometimes contain air borne bacteria if sourced from overseas.
Rather cook some spices in warm oil for 3 mins then bottle & seal well and place in fridge for use later (ground cumin, cinnamon, grated nutmeg & mace, coriander & etc.) 

Rain Forest Style:
substitute lime or orange juice for the lemon in basic recipe
1/4 cup agave syrup
2 tsp cinnamon or nutmeg oil (see above)
2 cups minced parsley
1 cup minced basil or oregano
2 cups any raw nut chopped
1 cup chopped apple or mango (optional)
2 cups chopped salad greens

Enjoy making your own style using whatever you have fresh on hand...this "couscous" salad is so adaptable and is packed with mineral, vitamins and calcium.

Happy(er)  Eating for the hot summer months.

Variations if using broccoli  please blanch first in boiling water with 1/2tsp baking soda added, I know it is NOT raw but it is far easier to digest.