Cauliflower Couscous Salad by Chef Donna Grisham

Coming up this week, the featured recipe at the ROAR produce stand. Stop by on Monday, July 6th, between 5:00 and 7:00 PM for a sample! 


1 Medium head cauliflower

1/2 Cup Parsley, chopped

2 Tablespoons currents

2 Tablespoons hempseed

10 olives-green or black, sliced

2 teaspoons fresh herbs; oregano, parsley, chive...your choice

Olive oil, salt, pepper


Separate the florets from the greens and chop up the head, place into a cuisinart.  Drizzle with olive oil, pinches of salt and pepper, garlic (optional). Pulse until it is uniformly chopped into a couscous texture. Using a spatula place into a bowl.

Next use the cauliflower greens and pulse similarly (Use the greens only if they are tender). Add to the bowl.

Add the remaining ingredients and mix well.

Eat immediately or allow flavors to blend. This is a very versatile salad. Pine nuts and lemon are good as is smoked paprika…the possibilities are endless and before you know it, you've eaten a whole head of cauliflower!