Raw Cauliflower Couscous Salad

Serves 2-4

INGREDIENTS

1 small cauliflower head

A handful of parsley, finely chopped

A handful of mint leaves, finely chopped

1 small shallot, finely chopped

70g roasted pumpkin seeds

Juice of 2 limes

1/4 cup extra virgin olive oil

100g peeled frozen edamame beans

100g frozen green peas

A pinch of cayenne pepper (optional)

Sea salt and freshly ground pepper to taste

METHOD

Blanch the frozen edamame beans and peas in a strainer and set aside.

Remove the hard centre stem of the cauliflower, and pulse blend it into couscous texture.

In a bowl, add the cauliflower “couscous”, edamame, and toss it together with the remaining ingredients.

To serve drizzle with lemon olive and top with your choice of toppings like crumbled feta, sliced apples, sliced avocados, or

chickpeas.

Bon appétit! Served on my “La Bohème” dinner plate.