I’m bringing the cauliflower back today. The Quinoa Cauliflower Cakes from earlier this week were a hit. They even made the Foodbuzz Top 9!
As you can see in that recipe, I only use half a head of cauliflower for the cakes. In case you were wondering what to do with the other half, I’ve got the answer for you. Raw Cauliflower Cous Cous!
Being at Pure Food & Wine is a constant source of inspiration. The food is prepared with the utmost respect, and the creative process seems to be a non-stop collaboration. This week they introduced a new dish to the menu: Cauliflower Cous Cous with pinenuts and pistachios served with ras al hanout spiced tomato sauce. It sounded so good to me that I decided to use that other half of cauliflower to make it myself. My version of the cauliflower cous cous is nut free because I’m doing a nut cleanse (no nuts for 14 days!). If I were eating nuts right now, the only thing I’d add would be sliced almonds. If you’re looking for a delicious, filling and inexpensive raw dish, then look no further.
Want to know a thing or two (or a few more) about cauliflower?
High in vitamin C and manganese, the antioxidant power in cauliflower is impressive. In addition to lowering oxidative stress on the body, the antioxidants present in the vegetable support the body’s natural detoxification process. This means that cauliflower, and other cruciferous vegetables, give the body the support it needs to squeeze out the bad stuff that makes its way into our bodies.
Also, cauliflower is very high in fiber. Even more interesting, there is a compound present in cauliflower called sulforaphane that protects the lining of your stomach by preventing bacterial overgrowth. As you’ll see below, my recipe calls for turmeric, a very potent anti-inflammatory food. I was surprised to discover that cauliflower is an anti-inflammatory too. Gotta love cauliflower!