Living Cauliflower Couscous | Karen Rose Tank – Engage Princeton

Name: Living Cauliflower Couscous | Karen Rose Tank – Engage Princeton
Ingredients: 1 head of cauliflower (chopped in a food processor or grated to resemble grains); 1 bunch cilantro (chopped); 1 bunch curly parsley leaves (chopped); 1 bunch spearmint leaves (chopped); 2 pints sungold or cherry tomatoes (halved); 8 ounces pitted Mediterranean olives (chopped); 2 lemons (juiced); 3 tablespoons olive oil; fresh ground pepper; salt (to taste)

engageprinceton.org

Fresh cauliflower "couscous" tossed with herbs, tomatoes, olives, and lemon—healthy, low-carb, and perfect for gatherings. Honoring Dorothy Mullen's legacy.

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Ingredients

1 head of cauliflower (chopped in a food processor or grated to resemble grains)
1 bunch cilantro (chopped)
1 bunch curly parsley leaves (chopped)
1 bunch spearmint leaves (chopped)
2 pints sungold or cherry tomatoes (halved)
8 ounces pitted Mediterranean olives (chopped)
2 lemons (juiced)
3 tablespoons olive oil
fresh ground pepper
salt (to taste)