Raw Cauliflower Couscous

I realize that now is the time for pumpkin. I realize I’ve been complaining for weeks (months) that I’m ready (so ready) for fall and all the gooey, mushy, baked comfort of it.

But.

Mr. Hausfrau and I took a little tripity-trip to Disney World for a few days last week. And yes, it is the happiest place in the world. Yes, my heart did thrill at the site of seeing the entrance to Magic Kingdom gussied up for fall. Yes, we did do a lot of walking. And eating. Hi, pineapple whip – you really are as epic as the myths say.

We stumbled through Epcot and the countries (my favorite!!). Hey, soft pretzels paired with a delicious Oktoberfest beer – why don’t we meet more often?

So as you can imagine, I came back loaded up on sugar sugar sugar and wheat wheat wheat, feeling like a little bit of a cow cow cow. Mooooo.

Vegetables were in order. So, I came home, went to the store, and loaded up the cart with nothing but veggies veggies veggies. Some were fall-inspired veggies (so that should earn me a point or two)

Kitchen experimentation yielded this raw cauliflower couscous that is oh-my-lordie-sweet-baby-jesus good. It doesn’t even taste like cauliflower. It tastes like tangy, salty, lemony, herby heaven. It explodes with mediterranean flavors and freshness. I can’t stand it. Ugh. And with a nice little piece of fish – fughedaboutit.

If this is the perfect prescription for a bloated, icky tummy of overindulgence, I should eat chocolate for lunch more often.

Raw Cauliflower Couscous

3 cups cauliflower, shredded
1/2 cup carrots, finely diced
1/3 cup red pepper, finely diced
4 tablespoons basil, chopped
4 tablespoons parsley, chopped
3 tablespoons olive oil
3 tablespoons sundried tomato, finely diced
2 tablespoons Kalamata olives, finely diced
2 tablespoons lemon juice
1 tablespoon capers, minced
2 teaspoons lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper

Combine all the ingredients in a large bowl and toss until combined. Chill for at least 1 hour to let the flavors combine.

Serves 4