Raw Mediterranean cauliflower couscous salad


3-4 as a side


1 head of cauliflower, stem removed and cut into florets
1 courgette, chopped finely
1 red pepper, chopped finely
70g sundried tomatoes in olive oil, chopped roughly
70g Raw Health Kalamata olives, pitted and chopped roughly
Handful cherry tomatoes, halved
25g parsley, chopped finely
2 large handfuls basil, chopped finely
1 large handful fresh oregano, chopped finely
Zest of 1 lemon, juice of ¼
1 tsp salt
1 tbsp Raw Health Apple Cider Vinegar
Raw Health Extra Virgin Olive Oil, for drizzling


Put the cauliflower florets into a food processor and blend until it resembles couscous, around 30 seconds.

Pour the cauliflower couscous into a large mixing bowl and add all of the rest of the ingredients, apart from the olive oil.

Taste for salt and add more lemon juice if desired. Drizzle with olive oil before serving. 

Windmill products used in this recipe