Cauliflower “Couscous” Celebratory Salad

From Arta:

This recipe is over on the other blog, but I thought I would lift it and put it in here.  I made it again today.  The cauliflower has the texture of coucous.  Pretty interesting.

From Mary:

Ready to eat the salad at Arta's!

This is my new favourite salad. I usually don't like raw cauliflower, but I just can't stop eating this.  

Here's to the summer of 2017!  May it be overflowing with celebrations of the heart, body, and soul. 

If I were at lake this summer, I would make this salad and share it with my extended family with gratitude in my heart for that precious piece of land that I love so much.

Cauliflower “Couscous” Celebratory Salad

• 1 head of cauliflower
• 3 cups leafy greens (spinach, romaine, kale, etc)
• 1 red pepper, finely diced
• Toasted almonds (or other nuts) – optional but super yummy and adds protein

1. Add about half of the cut cauliflower florets to the bowl of a food processor, and process for a few seconds until the cauliflower is finely processed, and resembles couscous; turn that out into a bowl, and repeat with the remaining cauliflower florets.
2. Toss cauliflower couscous, greens, pepper and best basil dressing (below).  Top with nuts if desired.

 **you could add any finely diced veggies you have in your fridge.  They key ingredients are the dressing and the cauliflower.

Best Basil Dressing

• 2 cups (about 1/4 pound) tightly packed fresh basil leaves, tightly packed
• 1 lemon – juice and zest
• 1 clove garlic
• ¾ cup oil (olive or canola)
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

1. Combine basil, lemon, and garlic in a food processor or blender. Puree mixture until smooth.
2.  With motor running, slowly add the salad oil to form an emulsion.   
3. Add sea salt and freshly ground black pepper. If not serving immediately, store in an airtight jar or container in the refrigerator.