Cauliflower Cous Cous Salad
By Donna Grisham
1/2 Cup Parsley, chopped
2 Tablespoons currents
2 Tablespoons hempseed
10 olives-green or black, sliced
2 teaspoons fresh herbs oregano , parsley, chive….your choice
Olive oil, salt, pepper
Separate the florets from the.greens and chop up the head, place into a cuisinart. Drizzle with olive oil, pinches of salt and pepper, garlic optional. Pulse until it is uniformly chopped into a cous cous texture. Using a spatula place into a bowl.
Next use the cauliflower greens and pulse similarly (use the greens only if they are tender). Add to the bowl. Add the remaining ingredients and mix well.
Eat immediately or allow flavors to blend. This is a very versatile salad. Pine nuts and lemon are good as is smoked paprika….endless possibilities..and before you know it, you’ve eaten a whole head of cauliflower!