Cauliflower cous cous

A deliciously different, fresh and healthy way to eat cauliflower, this vegan friendly recipe also works well as an accompaniment to grilled meat and fish. If you are following a raw food diet you can omit the cooking element of the cauliflower and the dish will be equally delicious.



  • 1 medium head of cauliflower
  • 4 spring onions (chopped)
  • ½ cucumber (deseeded and cut into 5mm dice)
  • Zest and juice of 1 lemon (unwaxed)
  • 30gms pomegranate seeds
  • 1 long Dutch chilli (deseeded and finely diced)
  • ½ Belazu preserved lemon (finely chopped)
  • 30gms dried apricot (finely chopped)
  • 20gms mint leaves (finely chopped)
  • 30gms flaked almonds (toasted)
  • 50mls cold pressed rapeseed oil
  • Salt & pepper
  1. Break the cauliflower into florets and blend in a food processor till the cauliflower resembles cous cous grains. Place in a non-metallic bowl with a tablespoon of water and a pinch of salt.
  2. Cover the bowl with cling film and microwave on full power for appx 2 minutes until the cous cous is just cooked but retaining some bite
  3. Allow the cous cous to cool and mix in all the ingredients
  4. Leave the cous cous for at least an hour to allow all the flavours to develop
  5. Serve at room temperature