Cauliflower “Couscous” with kale, cabbage, walnuts, dried cranberries, and lemon-mustard vinaigrette is packed with nutrients, full of flavor and makes for a marvelous side dish! Just add animal protein to turn it into a main entree.
So I’ve been doing this thing that has been making me feel like a natural woman…
…And no, it has nothing to do with bathing, shaving, behaving, or any action verb that requires proper hygiene or social normalcy.
I’ve been taking an online photography class, people!
A few years ago, I came across Eva’s blog, Adventures in Cooking. I was immediately drawn to her photography, and since then, she has been my photography idol. Can I be you, Eva? Please and thank you. When I saw that she was offering an online food styling and photography workshop, I just about died.
And then I did some pacing. And some head scratching. And some ice cream binge eating. Followed by some wall-staring, followed by more pacing. Because this is how I deal with the thought of change.
Let’s chat about this “couscous,” as it is not your regular couscous at all.
What is Cauliflower Couscous?:
Simply put, cauliflower “couscous” is cauliflower grated into small pieces that resemble actual couscous. It is essentially the same thing as cauliflower rice. When cooked, cauliflower couscous even has a similar texture to regular couscous. BOOM! Innovation.
I wasn’t sure what to name this recipe.. Power Couscous Bamboozle. Superfood Cauliflower Jamborooski. Bad Mama Jama Cruciferous Vegetable Bowl. I’m real creative.
So I ended up naming it something blasé, yet relevant, so that I would get SEO bonus points for really buzz-wording it out.
There’s a lot going on in this bowl. You should investigate it.
I was inspired by Andrea’s Cauliflower Couscous with Lentils and Turmeric-Tahini Dressing and had been meaning to do cauliflower in the raw for quite some time. So I whipped up this recipe and it is the latest object of my affection.
Ingredients for Raw Cauliflower Couscous:
- Cauliflower
- Cabbage
- Kale
- Walnuts
- Dried Cranberries
- Green Onion
- Lemon Vinaigrette of olive oil, lemon juice, and stone ground mustard!
Health Benefits of Cauliflower Couscous:
This cauliflower couscous packs a mean antioxidant punch! Between the kale, cabbage, and cauliflower (three AMAZING cruciferous vegetables), it contains Vitamin C, Vitamin K, choline, fiber, and more! These vegetables have been touted as cancer-fighting and disease prevention foods. Making them a regular part of your diet is a sweet little insurance policy.
More Cauliflower Recipes:
- “Cheesy” Vegan Roasted Cauliflower
- Cauliflower Breakfast Porridge
- Cauliflower Pizza Crust
- Cauliflower Fried Rice
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
Go raw, dog (not to be confused with…never mind).

Raw Cauliflower Couscous with Kale
Cauliflower couscous with kale, cabbage, dried cranberries, walnuts and lemon vinaigrette.
Ingredients
- ½ head cauliflower, grated (4 cups)
- 2 cups red cabbage, thinly sliced
- 2 cups tightly packed dino kale, thinly sliced*
- 5 stalks green onion, chopped (3/4 cup)
- 1/2 cup dried cranberries
- 1/2 cup raw walnuts, chopped
Dressing:
- 2 tablespoons olive oil, or more to taste
- ¼ cup fresh lemon juice
- 2 tablespoons stone ground mustard
- Salt and cracked pepper to taste
Instructions
- Rinse all of the vegetables very well and pat dry.
- Remove the stems on the cauliflower, chop the head in half, and grate one of the halves using a box grater (note: you can also pulse cauliflower florets in a food processor).
- Add cauliflower couscous, cabbage, kale, green onion, dried cranberries, and walnuts to a large serving bowl.
- Whisk together the olive oil, lemon juice, and stone ground mustard together in a small bowl. Pour it over the veggies and toss everything together well. Taste the "couscous" for flavor and add more olive oil, lemon juice, and/or sea salt to taste.
- Serve alongside your favorite entree.
Notes
*you can also use curly kale or Russian kale
Nutrition Information
Yield 4 Serving Size 1 ServingAmount Per Serving Calories 334Total Fat 18gUnsaturated Fat 0gCarbohydrates 40gFiber 10gSugar 24gProtein 10g
Nancy
Wednesday 23rd of February 2022
Very good! I looks beautiful and tastes great. I will definitely make it again and again.
Julia
Wednesday 23rd of February 2022
I'm so happy to hear that, Nancy! xoxox
Sharon
Friday 24th of March 2017
Confused about 2 measurements - ½ cups head cauliflower grated (4 ) and 5 cup stalks green onion chopped (3/4 )
Other than that is sounds good. I always like to see where the original recipe is referenced; however, in this case the link doesn't work and I don't see anything resembling this on Andrea's website. oh well.
Julia
Friday 24th of March 2017
Hi Sharon,
I'm sorry about that! I changed recipe plugins a few months ago, which caused some of my recipes to turn a little wonky. I fixed the measurements. It should be 1/2 a large head of cauliflower, which when grated should be about 4 cups-worth, and 5 stalks of green onion, which when chopped should be about 3/4 cup worth. Hope you love the couscous! xo
ANV
Friday 21st of October 2016
This came out awesome! Thanks for the great recipe!
Julia
Saturday 22nd of October 2016
You're very welcome! I'm so glad you enjoyed the recipe - I love how clean and tasty it is! :D
Cathy
Thursday 28th of May 2015
Where's the couscous in this recipe?
Julia
Friday 29th of May 2015
Hi Cathy, I'm sorry for the confusion. The grated cauliflower is the "couscous" in the recipe.
Crickettrumley Rumley
Saturday 4th of October 2014
Hi! This looks delicious. But I'm confused--how much couscous do you use? Thanks!
Crickettrumley Rumley
Saturday 4th of October 2014
Oops. I get it! The cauliflower IS the couscous?