Raw Cauliflower Couscous With Kale Recipe

Cooking Directions

• STEP 1.Start by washing and drying the cauliflower and kale. Remove the tough stems from the kale and chop it into small pieces.
• STEP 2.Using a grater or a food processor, grate the cauliflower into small, rice-like pieces.
• STEP 3.In a large bowl, combine the grated cauliflower and chopped kale.
• STEP 4.In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the cauliflower and kale mixture and toss well to coat.
• STEP 6.Let the salad sit for about 10 minutes to allow the flavors to meld together.
• STEP 7.Before serving, sprinkle the salad with toasted almonds for added crunch and texture.
• STEP 8.Serve the raw cauliflower couscous with kale as a side dish or as a light lunch option.

Cooking Tips

• Make sure to dry the cauliflower and kale thoroughly to prevent the salad from becoming watery.
• You can add other vegetables or herbs to the salad, such as cherry tomatoes or fresh parsley, for added flavor and color.
• Toasting the almonds before adding them to the salad enhances their flavor and adds a nice crunch.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If the salad becomes slightly watery after refrigeration, simply drain any excess liquid before serving.