Cauliflower “Couscous” Salad
(adapted from

1 large head of cauliflower, chopped (make sure cauliflower is completely dry)
2 tsp extra virgin olive oil
1 cup cooked chickpeas (if canned, rinsed and drained)
1 cup celery, diced
1/2 of a small red onion, diced
1 cup parsley, chopped
1/2 cup raisins
1/4 cup pine nuts, or other nuts
2-3 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
Salt and pepper to taste

Place the cauliflower in a food processor and pulse until it becomes a “couscous” type texture. Don’t over process. Heat a large skillet over medium-high heat. Add the 2 teaspoons olive oil and sauté the cauliflower “couscous”, about 3 minutes, stirring often. Turn the heat off and combine with all the other ingredients.

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