Raw Cauliflower Couscous with Kale and Cabbage
This vibrant and nutritious dish is a delightful twist on traditional couscous, swapping out grains for fresh, raw ingredients. Raw cauliflower couscous is a light, refreshing salad that bursts with flavor and is packed with health benefits. With a blend of crunchy vegetables, tangy dressing, and a hint of sweetness from dried cranberries, this recipe is perfect for a quick lunch or a side dish at dinner. Let’s dive into the deliciousness of Raw Cauliflower Couscous with Kale and Cabbage!
Why You’ll Keep Making It
This Raw Cauliflower Couscous with Kale and Cabbage is not just a dish; it’s a celebration of flavors and textures. Here are some reasons why you’ll want to keep this recipe on repeat:
– **Quick and Easy**: It takes just minutes to prepare, making it an excellent choice for busy weekdays.
– **Nutrient-Packed**: With raw cauliflower, kale, and red cabbage, you’re getting an array of vitamins, minerals, and antioxidants.
– **Versatile**: This dish can be served as a main or a side, and it pairs beautifully with grilled chicken, fish, or as part of a vegetarian feast.
– **Customizable**: Feel free to add or swap ingredients based on your preferences. The basic framework is flexible enough for endless variations.
– **Vegan and Gluten-Free**: This recipe is suitable for various dietary preferences and restrictions, ensuring everyone can enjoy it.
Ingredient Rundown
To create this vibrant dish, gather the following ingredients:
- 4 cups head cauliflower, grated
- 2 cups red cabbage, thinly sliced
- 2 cups tightly packed dino kale, thinly sliced
- 5 stalks green onion, chopped (about 3/4 cup)
- 1/2 cup dried cranberries
- 1/2 cup raw walnuts, chopped
- 2 tablespoons olive oil (or more to taste)
- 1/4 cup fresh lemon juice
- 2 tablespoons stone-ground mustard
- Salt and cracked pepper to taste
What’s in the Gear List
Before you get started, make sure you have these essentials on hand:
- Box Grater or Food Processor: For grating the cauliflower quickly and efficiently.
- Large Mixing Bowl: To combine all the fresh ingredients.
- Sharp Knife: For slicing the cabbage and kale easily.
- Measuring Cups and Spoons: To ensure accurate ingredient measurements.
- Whisk: For mixing the dressing ingredients smoothly.
Raw Cauliflower Couscous with Kale and Cabbage: From Prep to Plate
Get ready to whip up this delicious salad in just a few simple steps!
Step 1: Prep the Cauliflower
Start by removing the leaves and stem from the head of cauliflower. Using either a box grater or a food processor, grate the cauliflower until it resembles couscous. You should have about 4 cups of grated cauliflower.
Step 2: Slice the Veggies
Thinly slice the red cabbage and dino kale. You can use a sharp knife or a mandoline for even slices. The thinner the slices, the better they will blend with the cauliflower.
Step 3: Chop the Green Onions
Chop the green onions and add them to your mixing bowl. These will add a delightful crunch and flavor to the salad.
Step 4: Combine the Ingredients
In a large mixing bowl, combine the grated cauliflower, sliced red cabbage, sliced kale, and chopped green onions. Toss to mix everything evenly.
Step 5: Add the Crunch
Next, add the dried cranberries and chopped walnuts. These ingredients will contribute sweetness and crunch, enhancing the overall texture of the dish.
Step 6: Make the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, and stone-ground mustard. Season with salt and cracked pepper to taste. Adjust the seasoning according to your preference.
Step 7: Dress the Salad
Pour the dressing over the salad mixture and toss gently until everything is well coated. Feel free to add more olive oil or lemon juice if you like a tangier flavor.
Step 8: Serve and Enjoy!
You can serve this Raw Cauliflower Couscous with Kale and Cabbage immediately or let it sit for about 30 minutes to allow the flavors to meld. Enjoy it as a refreshing side or a light lunch!
Budget & Availability Swaps
Feel free to get creative with substitutions based on your local market and budget:
- Cauliflower: Broccoli can be used in place of cauliflower for a different flavor.
- Red Cabbage: Green cabbage works just as well if red isn’t available.
- Dino Kale: Any variety of kale or even spinach can substitute.
- Dried Cranberries: Raisins or chopped dates are great alternatives.
- Walnuts: Pecans or sunflower seeds can provide a similar crunch.
Avoid These Traps
While making this Raw Cauliflower Couscous with Kale and Cabbage, keep these tips in mind to ensure a successful dish:
- Don’t over-grate the cauliflower; it should have texture, not be mushy.
- Be cautious with the salt; taste as you go to prevent over-seasoning.
- Use fresh vegetables for the best flavor and nutritional benefits.
- Letting the salad sit too long can make it soggy; serve fresh for optimal crunch.
Cooling, Storing & Rewarming
If you have leftovers of this Raw Cauliflower Couscous with Kale and Cabbage, here’s how to handle them:
- Cooling: Allow the salad to cool to room temperature before storing.
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Shake or stir before serving.
- Rewarming: This salad is best served cold, so no reheating is necessary.
Ask the Chef
Can I use frozen cauliflower instead of fresh?
While fresh cauliflower is recommended for texture, you can use frozen cauliflower if it’s thawed and well-drained. However, it may not provide the same crunch.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes into the salad. You could also serve it with a spicy dressing.
What are some good pairings for this salad?
This Raw Cauliflower Couscous with Kale and Cabbage pairs beautifully with grilled chicken, fish tacos, or as a refreshing side to Moroccan Spiced Carrots.
Can I meal prep this salad?
Yes! This salad is perfect for meal prep. Just keep the dressing separate until you’re ready to eat to maintain freshness.
Quick Weeknight Wins
If you love this Raw Cauliflower Couscous with Kale and Cabbage, you might also enjoy these quick and easy recipes:
Let’s Eat
The Raw Cauliflower Couscous with Kale and Cabbage is not just a salad; it’s a celebration of fresh produce that nourishes both the body and soul. With its colorful presentation and satisfying crunch, this dish is sure to become a staple in your recipe repertoire. Gather your ingredients, follow the simple steps, and enjoy the delightful flavors of this healthy and vibrant salad. Whether you serve it for lunch, dinner, or a potluck, it’s bound to impress and satisfy!
Raw Cauliflower Couscous with Kale and Cabbage
Ingredients
Equipment
Method
- Start by removing the leaves and stem from the head of cauliflower. Using either a box grater or a food processor, grate the cauliflower until it resembles couscous. You should have about 4 cups of grated cauliflower.
- Thinly slice the red cabbage and dino kale. You can use a sharp knife or a mandoline for even slices. The thinner the slices, the better they will blend with the cauliflower.
- Chop the green onions and add them to your mixing bowl. These will add a delightful crunch and flavor to the salad.
- In a large mixing bowl, combine the grated cauliflower, sliced red cabbage, sliced kale, and chopped green onions. Toss to mix everything evenly.
- Next, add the dried cranberries and chopped walnuts. These ingredients will contribute sweetness and crunch, enhancing the overall texture of the dish.
- In a small bowl, whisk together the olive oil, fresh lemon juice, and stone-ground mustard. Season with salt and cracked pepper to taste. Adjust the seasoning according to your preference.
- Pour the dressing over the salad mixture and toss gently until everything is well coated. Feel free to add more olive oil or lemon juice if you like a tangier flavor.
- You can serve this Raw Cauliflower Couscous with Kale and Cabbage immediately or let it sit for about 30 minutes to allow the flavors to meld. Enjoy it as a refreshing side or a light lunch!
Notes
- Don’t over-grate the cauliflower; it should have texture, not be mushy.
- Be cautious with the salt; taste as you go to prevent over-seasoning.
- Use fresh vegetables for the best flavor and nutritional benefits.
- Letting the salad sit too long can make it soggy; serve fresh for optimal crunch.
