Prep time: 15 minutes
Yields: 4 serves

Ingredients:

• 1 head of cauliflower
• 1/2 cup lemon juice
• 1/2 cup olive oil (optional)
• 1 bunch spinach, finely chopped
• 1 bunch mint, finely chopped
• 1 bunch parsley, finely chopped
• 1 pint cherry tomatoes, quartered
• 1/2 cup semi-dried tomatoes chopped
• 4 Swiss mushrooms (optional)
• 1/3 cup black Moroccan olives, seeded and chopped (optional)
• Himalayan salt and pepper to taste

Directions:

1. Cut cauliflower and place in food processor with “S” blade attachment and blend until a cous cous-like texture is achieved.
2. Place in bowl and add lemon juice, olive oil, salt and pepper (NAS for MD/CHD sufferers).
3. Mix in herbs, tomatoes and olives.
4. Stir well and serve chilled.

Notes:

• This dish is tasty when freshly made, but refrigerated overnight, the flavours meld together beautifully and you’ll have a gorgeous lunch ready to go.
• Great served with flax crackers and hummus.
• You have an incredibly versatile base for all kinds of options! Get creative and add your favourite roasted veggies like zucchini or pumpkin!
• This grain-free version still delivers the same satisfaction of the grain texture without resulting in stomachache and brain fog!