Cauliflower Mango Couscous Salad
Using cauliflower as a replacement for grains is super easy and an amazingly delicious way of adding more vegetables and fiber to your diet, while increasing your intake of cancer-fighting, sulfur-rich antioxidants!
1 head of cauliflower, grated
1 large tomato, chopped
1 cucumber, cubed
1 mango, peeled and cubed
1/4 cup parsley, freshly chopped
1/4 cup raisins
1. Grate cauliflower using a box grater and set aside. I find it easiest to place the grater inside a large mixing bowl while grating to prevent making a huge mess. You can also add the cauliflower to a food processor and gently pulse until coarsely chopped. There are many companies selling pre-chopped cauliflower as well, which is very convenient!
2. Add the chopped cucumbers, tomato and mango to the grated cauliflower.
3. Pour in the dressing, mixing well.
4. Toss in the raisins and parsley.
2 Tbsp. butter (Options: organic, grass-fed butter, Vegan option: Earth Balance)
1/4 tsp. ground cinnamon
1/4 tsp. curry powder
1/4 tsp. cumin
1/4 tsp. Himalayan pink salt
1 Tbsp. coconut sugar or maple syrup
Add the butter to a small saucepan over low/medium heat. When fully melted, add the remaining dressing ingredients, whisking well to combine. Remove from heat and pour over the salad, mixing well.
This recipe is best if let to chill for at least one hour to allow the flavors combine.
Will keep fresh in the refrigerator for up to 4 days.