Take out the wheat and kick up the taste!

Cauliflower Couscous
If you love the texture of couscous, you can make something very similar from raw cauliflower!  New recipes can be a revelation, when you understand the freedom and the health that results from avoiding your allergy foods. 
This recipe is gluten free, with not loss of taste.

You will need a food processor for this recipe          10 servings as a side dish

Ingredients

1 head cauliflower, cut into florets with as much stem removed as possible
1 pint of cherry tomatoes, cut in halves
1/4 cup diced red onion
1/8 cup fresh cilantro, minced                                                                                 2 tbs. of organic virgin olive oil
juice of one lemon (add to taste)
Celtic sea salt and black pepper to taste

Directions

Put the cauliflower in a food processor and pulse until the texture is somewhat like couscous.  If you've never seen couscous, it will be rough and grainy, with the bits a little larger than grits, but smaller than rice.

Now, just mix the remaining ingredients together to taste and refrigerate.  The refrigeration is important, because it allows the flavors to blend very well and it makes the flavor of the onions milder.  You should marinate for at least an hour, but six hours is better. 

This is a great “make ahead” recipe, will keep in the fridge for 3 days.

Make lots, because this salad is sooooo good!

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