Raw Cauliflower Couscous with Kale

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 head Cauliflower
  • 1 cup Cranberries, dried
  • 2 cups Dino kale, tightly packed
  • 5 stalks Green onion
  • 2 cups Red cabbage

• Condiments

  • 1/4 cup Lemon juice, fresh
  • 2 tbsp Mustard, Stone Ground

• Baking & Spices

  • 1 Salt and cracked pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Walnuts, raw

Found on theroastedroot.net

Description

Ingredients

• ½ head cauliflower, grated (4 cups)
• 2 cups red cabbage, thinly sliced
• 2 cups tightly packed dino kale, thinly sliced*
• 5 stalks green onion, chopped (3/4 cup)
• 1 cup dried cranberries
• 1 cup raw walnuts, chopped
• 2 tablespoons olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons stone ground mustard
• Salt and cracked pepper to taste

Directions

• Rinse all of the vegetables very well and pat dry.
• Remove the stems on the cauliflower, chop the head in half, and grate one of the halves using a box grater (note: you can also pulse cauliflower florets in a food processor).
• Add cauliflower couscous, cabbage, kale, green onion, dried cranberries, and walnuts to a large serving bowl.
• Whisk together the olive oil, lemon juice, and stone ground mustard together in a small bowl. Pour it over the veggies and toss everything together well.
• Serve alongside your favorite entree.