We were entertaining and wanted to prepare something different than the traditional green salad. So, we came up with this fresh, bright and detoxing 10 minute low-carb goodness! The beautiful local herbs inspired us along with the lovely green cauliflower.

We adore warm veggies or grains on salads. The warm grated cauliflower creates a couscous like texture that melts into the fresh herbs and olive oil. Bliss. The spicy pepitas sautéed with cayenne add a richness and pop. Serve as a side dish or main dish by adding more protein.

Cauliflower is high in vitamins (great source of vitamin C), minerals, potassium and phytonutrients that helps neutralize damaging toxins. It’s also great for detoxing due to the Glucosinolates, sulfur-containing compounds. Parsley and lemon are also powerful detoxing foods.

We added pepitas for protein, but feel free to experiment and use whatever nut, seed or protein you enjoy. For my kids, we added grilled chicken and they loved it!

Recipe:

*use organic, when possible

1 head of raw cauliflower

1/2 cup of chopped red onions

1/4 cup of chopped chives

1 handful of chopped lacinato kale

1 handful parsley

1 handful of cilantro

1/2 cup pumpkin seeds (pepitas)

Juice of 1/2 lemon or lime (we used both!)

Drizzle extra virgin olive oil

Sprinkle nutritional yeast to your liking

Sprinkle of cayenne (for sautéing pepitas)

Himalayan sea salt and black pepper

Garnish: microgreens, raddishio (we love the color pop!)

Boil water in a pan.

Chop cauliflower and place it in blender in small batches so it doesn’t jam the blender/Vitamix. You don’t want to over-blend the cauliflower, you want it to look like “cous cous”.

Pour the blended cauliflower in the boiling water and cook for a few minutes.

While cauliflower is cooking, chop the herbs, Kale, onions and chives.

Saute the onions and chives in coconut oil for a few minutes then add pumpkin seeds with a dash of cayenne pepper until golden brown.

Drain the cauliflower ‘couscous’.

Add kale, cauliflower ‘couscous’, lemon/lime juice, olive oil, pepitas, onions, chives, himalyian sea salt and pepper to pan. Mix well and cook for 2 minutes. Add the herbs for 1 minute.

Garnish: EVOO, microgreens, raddishio (we love the color pop!) and nutritional yeast. Parmesan also goes lovely.

Add any protein of your choice!

ENJOY!

With gratitude and love,

Christine & Stephanie