Purple cauliflower. You are so beautiful.
The first time I heard of purple cauliflower I could not believe the color was natural. But it is! It comes due to antioxidant anthocyanin, which can also be found in red cabbage and red wine. And we all know what antioxidants do to our bodies: they keep us young, healthy and pretty! Amongst other things it is above all rich in vitamin C and believe it or not but only about half a cup of cauliflower covers your daily requirement of this vitamin.
And besides all those nutritional and visual advantages it can transform itself into RAW couscous… Is there anything not to love about this veggie?
This recipe is a creation from the raw food cafe BLISS in Stockholm, except that I used a purple cauliflower instead of a white one and lemon instead of apple vinegar. Plus I had some red cabbage that has been waiting for its chance for some time now. It ended up here :)
BLISS cafe is led by two lovely guys Mikael & Shanti and they both make this place full of good energy and love for all who pass by. Besides delicious raw food they offer regularly raw food courses and that is where I got to taste this cauliflower couscous and the “magic spice” (I’ll explain soon) for the first time. So if you have happened to visit Stockholm and stroll over Södermalm I recommend to visit the place, grab some delicious smoothies and leave with a smile. Or just check their website for upcoming events and (un)cooking classes at http://blisscafe.se/
Ok, let’s get to the “magic spice” as Shanti, one of the co-owners calls it. Officially it is called Asafoetida or more common Hing. It is used especially in Indian dishes as dal and has a very strong and special taste that resembles onions and garlic. Store air tight, otherwise your whole kitchen becomes pretty “hingy”. You don’t want that, trust me.
You will only need a kitchen machine to make the couscous and some spices and 10 minutes later you have your RAW and delicious dinner. So if you are hungry, get it on!
Ingredients (2 pers)
1 small cauliflower head
1/4 head red cabbage
2 cups spinach
1/2 cup walnuts
ca 70 ml olive oil
1/2 cup lemon
1 tsp hing
1 tsp salt
1 cup fresh mint (or ca 2 heaped tbsp if dried)
1. Cut the cauliflower and the red cabbage into middle sized chunks and make couscous out of it with your kitchen machine.
Cauliflower before….and after with the red cabbage. If you do love pink and all shades as I do, just the look at this bowl will make your heart skip a beat!
2. In a bowl mix cauliflower “couscous”, spinach and chopped walnuts (leave some for decoration).
3. In a small jar make the dressing. My collecting of all kind of jars for the future use (that for some reason can not get appreciated by my boyfriend… ), is pretty useful for dressings as you can blend all the ingredients properly. But blending it in a cup goes well too. Blend the lemon juice, olive oil, the mint, salt and asafoteida. Pour over the couscous and blend well. Decorate with some walnuts and fresh mint, ready to be served!
You can eat it as a whole meal or just as a side salad. Either way, I would say you give it a chance and let some new tastes flow into your kitchen.
Now eat & enjoy & treat yourself well. Love to all of you/Aneta