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"Grated cauliflower in a blue bowl on a wooden cutting board with cauliflower pieces in the background

Raw Cauliflower Couscous with Kale and Bahamian Flavors

Raw Cauliflower Couscous with Bahamian Flavors and Kale: A vibrant dish marrying the crispness of cauliflower 'couscous' tangy lemon dressing, tropical Bahamian salsa, and garlicky sautéed kale for a refreshing explosion of flavors and textures.
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Prep Time 15 minutes
Cook Time 5 minutes
Course Salad
Servings 4

Ingredients
  

For the cauliflower couscous:

  • 1 medium head of cauliflower cut into florets
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup diced orange bell pepper
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh parsley
  • Juice of 1 lemon
  • 2 tablespoons coconut oil
  • Salt and pepper to taste

For the Bahamian flavoring:

  • 1/4 cup diced pineapple
  • 1/4 cup diced mango
  • 1/4 cup chopped fresh parsley
  • 1 scotch bonnet pepper seeded and finely chopped
  • Juice of 1 lime
  • 1 tablespoon honey
  • Salt to taste

For the kale:

  • 4 cups kale leaves stems removed and chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • Salt and pepper to taste

Instructions
 

Prepare the cauliflower couscous: In a food processor, pulse the cauliflower florets until they resemble couscous. Transfer to a large mixing bowl.

  • Add the diced bell peppers, red onion, and chopped parsley to the cauliflower couscous.
  • Whisk together the lemon juice, coconut oil, salt, and pepper in a small bowl. Pour the dressing over the cauliflower mixture and toss until well combined. Set aside.

Prepare the Bahamian flavoring: In another bowl, combine the diced pineapple, mango, chopped parsley, scotch bonnet pepper, lime juice, honey, and a pinch of salt. Stir well to combine and set aside. (Note: If you don’t have a scotch bonnet, use jalapenos.)

    Prepare the kale: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add chopped kale leaves and sauté for 3-4 minutes until wilted. Season with salt and pepper to taste.

      Assemble the dish: Divide the raw cauliflower couscous among serving plates. Top each portion with a generous spoonful of the Bahamian flavoring mixture. Serve with sautéed kale on the side.