- 1
4/5
(1 Votes)
Ingredients
- 1 small head Cauliflower (4 cups)
- 1/2 cup Pine nuts
- 2 Green Onions
- 1/2 cup fresh Herbs – chopped
- 1 bunch Parsley
- 1/2 Lemon – juiced
- 1 Garlic clove
- 1 Tbsp Nama Shoyu
- 1/4 cup Olive Oil
- 1 tsp Paprika, Cumin and Salt
- 1/2 tsp Black Pepper
Preparation
Step 1
Process the cauliflower florettes in a food processor until they are in little couscous sized bits. I pulse chop them near the end of processing. By starting and stopping the food processor, you will allow the bigger chunks to fall down to the bottom to get caught by the blades and this will enable them to get chopped more evenly into a uniform size. This step may need to be done in 2 batches if you have a smaller processor.
Transfer the cauliflower couscous to a bowl and process the rest of the ingredients together until in small pieces as well. transfer this mixture to the bowl with the cauliflower couscous and mix all together.
This makes a large batch. Half the recipe to make a smaller batch.