cauliflower couscous with almonds + parsley

Happy Memorial Day, folks.

I made this for a couple of roommates and friends, and they were really into the flavor and unique way of eating a raw yet highly flavorful vegetable dish. I love sharing what I cook with friends and hearing their feedback (both good and bad). I'm so lucky to have so many critics, plus cooking & eating together in our new apartment, trying all of our gourmet concoctions is awesome. This one was a huge hit.

I recently got my hands on a fantastic cookbook showcasing the multitude of Mediterranean flavors, explaining a variety of ways to prepare different grains, vegetables, and fruits. This recipe, along with a few others I will soon be sharing, hone in on some of those flavor profiles and textures.

I toasted the almonds and cooked the garlic for more intense aroma, but other than those the dish is raw. It could definitely be used as a side to grilled chicken or lamb, or be perfect as a light lunch.

I have been working on a new recipe and food photography project, and if all goes well I will be able to share some of the details with you all soon! It's very exciting and a great opportunity.

cauliflower couscous with almonds + parsley

Serves 2 generously, or 4 petitely


1 head of cauliflower

1 bunch of flat leaf parsley, roughly chopped

3 cloves of garlic, minced

1/4 cup slivered almonds

freshly squeezed juice of 1 whole lemon

freshly squeezed juice of 1 whole lime

2 tbsp + 1 tbsp extra virgin olive oil

pinch of salt


Slice the cauliflower into quarters. Use a cheese grater (fine if possible!) to grate the four pieces of cauliflower. In a small pan heat 1 tbsp of evoo and add the garlic sautéing for just a minute releasing a strong aroma. Set aside. In another pan add the almonds and toast on medium-high until browned on each side. Toss the pan occasionally. 

In a large bowl, combine the cauliflower, parsley, almonds, and garlic. Mix well, then stir in the lemon + lime juice, olive oil, and salt. Serve and enjoy!