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Cauliflower Couscous

Cauliflower Couscous

(Serves 4)


  • 1 small head cauliflower, trim by cutting off stems with only florets remaining
  • 1/8 cup olive oil
  • 1/4 cup finely chopped purple cabbage
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped sundried or cherry tomatoes
  • 1/4 cup finely chopped red onion
  • 2 garlic cloves peeled and mashed
  • zest of 1/2 lime
  • juice of 1 lime
  • 2 tablespoons of chopped cilantro leaves or try parsley, basil, marjoram or savory
  • 1 tablespoon chia seeds


Place raw cauliflower in a food processor, pulse until it resembles couscous.

Add to a bowl and stir in remaining ingrediants.

If a softer couscous is desired, place processed cauliflower in a fine mesh strainer, place over a pot filled with 2" of water, bring to a boil, cover and steam for 3 minutes or desired tenderness.