Powerful Paleo Superfoods is almost on shelves! (Preorder your copy here!)
In the meantime, here’s another sneak peek recipe. This one is vegan as well, and it is delicious. You really won’t believe it’s not couscous!
Cauliflower “Couscous” Veggie Salad
This light and refreshing salad is the perfect side dish for your summertime cookout, and your guests may not believe that cauliflower is the shining star. Have fun with the vegetables and change them up depending on what is in season.
2 tablespoons (28 g) coconut oil (or ghee or bacon grease)
1/4 cup (40 g) chopped yellow onion
2 celery stalks, finely diced
1 head cauliflower, trimmed and coarsely chopped
1/2 cup (50 g) thinly sliced scallion
1/2 cup (80 g) diced red bell pepper
1/2 cup (75 g) halved cherry tomatoes
1/2 cup (60 g) diced cucumber
1/4 cup (15 g) fresh parsley, chopped
3 tablespoons (7.5 g) fresh basil, chopped
1/4 cup (60 ml) fresh lemon juice (about 2 to 3 lemons)
3 tablespoons (45 ml) olive oil
1 medium clove garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
In a large skillet, warm the coconut oil over medium heat. Once it’s hot, add the onion and sauté for 5 minutes, or until soft and tender. Add the celery and sauté for an additional 5 minutes.
Meanwhile, place the cauliflower florets in a food processor and process until the texture resembles couscous. Add the cauliflower to the skillet; cover and cook for 5 to 10 minutes, or until soft. Remove from the heat and let cool to room temperature. The couscous can be made a day in advance and stored in the refrigerator before adding the remaining ingredients.
In a large bowl, combine the scallion, red bell pepper, tomatoes, cucumber, parsley, and basil and toss gently. Add the cauliflower couscous to the bowl and mix to incorporate with the vegetables.
In a small bowl, whisk together the lemon juice, olive oil, garlic, sea salt, and black pepper. Pour the dressing over the cauliflower mixture and toss to combine.
Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Makes 6 to 8 servings