Cauliflower Couscous

Cultured Grain-free Cauliflower Couscous

Ok before I share this new exciting cultured cauliflower “grain” recipe, I gotta make a shout out to the books that have been taking up ever so much of my time. Finally, my two newest Kindle titles, “A Coveted Mini-Guide to Superfoods,” and “Raw & Coveted Superfood Cake Pops” are out!

Superfoods CoverA Coveted Mini-Guide to Superfoods is a collection of essays and factoids about my 19 favorite superfoods, including info on why they’re SUPER, how to use them, and how to source each one for the best price and quality. Yay, super-nutrition bargain-hunting! A Coveted Mini-Guide to Superfoods is free on, but only for today! Get your copy for free before midnight tonight! (Tomorrow it will be .99 cents)

Raw & Coveted Superfood Cake Pops

Raw & Coveted Superfood Cake Pops is a delectable collection of raw NO-BAKE healthy cake pops that are easy to make and will simply rock your world! All of them are jam-packed with delicious raw nutrition, good fats, protein, minerals, enzymes, vitamins, and all the good stuff! Superfood cake pops will revolutionize dessert in your household because they are completely GUILT FREE. They’re so stinkin’ healthy, you could eat them for breakfast. BREAKFAST!! In fact, my friend Stefanie let me know the other day that she skipped her morning coffee and instead had the “Chocolate Reishi Espresso Ganache Cake Pops,” from this book for breakfast and loved it! These recipes are all sugar-free, gluten-free, all but one of the recipes are vegan, and they are easier to make than conventional cake pops. With recipes like “Double Dark Chocolate Ganache Cake Pops” and “White Chocolate Raspberry Cake Pops“ this collection is a great guide for anyone who loves making (and eating!) healthy desserts at any time of day and for any occasion. It’s just $2.99 at the Kindle store, and can be downloaded to any computer, laptop, smartphone, or tablet using the free Kindle reader apps.

Ok, so now you know why I have been MIA at my blog for the past two weeks! Editing, formatting, and publishing Kindle books is new to me and I am really loving the process. I look forward to more self-publishing and making my way through life as an author, just like I always dreamed of! WOOT!

I’m super excited to share this idea that has transformed my kitchen for the past month! It’s Cultured Grain-free Rice! Ok its not rice, but it looks just like it and while its not doughy like wheat berries or rice grains, it does have a lovely soft crunch and its nice and filling. High in fiber, vitamins, minerals, enzymes, and beneficial bacteria, this lovely cultured grain substitute is rocking my world! It’s made an appearance in several meals, including a raw curry rice dish, but the recipe I’m sharing here is for couscous!

Grain-free Cauliflower Couscous

Paired with a creamy sunflower seed pate, fresh herbs, sun dried tomatoes, and rich Peruvian olives, this delicious salad was so yummy and satisfying! And its rich in probiotics, perfect for gut health, weight management, and mineralization!

We make the “grains” from cultured cauliflower, which is so easy to make, it takes literally 2 minutes flat (or less) and then when it’s done fermenting (after 4-6 days) you just grind it up in a food processor or blender, just to break it down into small grain-size pieces. Viola! You’ve got rice. Or wheat. The flavor of the cauliflower “rice” is mild but it does have a slight pickled flavor, that’s why we pair it with the soaked ground sunflower seeds. This adds good fats and a lovely creamy texture!

Here’s the recipe for the Cultured Cauliflower: 

2 Large Heads Fresh Cauliflower, washed and chopped into florets

4 Cups Salt Brine (2 Tbsp Salt + 4 Cups Pure Water), dissolved

Pack the cauliflower into a half-gallon size mason jar, and pour the brine over it, just up until 1 inch from the top. If you can fit more cauliflower, add it in! As long as the brine covers the surface of the cauliflower florets, you can pack as much cauliflower as you want. You may not need to use all the brine, but just set it aside for later or use it to culture something else.

After 4 days, your cauliflower is ready to be made into “rice.” We got the idea to make couscous from Matt Amsden’s book, “RAWvolution,” where cauliflower is used as a substitute for the whole wheat grains traditionally used in couscous. Theirs is not cultured, but we looked at that and saw the possibilities. This recipe  was absolutely amazing when we made it cultured, and I think you’ll enjoy it  too!

Cultured Cauliflower Couscous!

4 Cups Cultured Cauliflower, drained from the brine and pulsed in a food processor or blender to break it down into grain-sized pieces

2 Cups Soaked Sunflower seeds, drained and ground in food processor until mostly broken down and slightly creamy in texture, with some pieces of sunflower seeds still visible here and there

3/4 Cup Lemon Juice

1 Cup Olive Oil (plus a drizzle more for serving)

1 Tbsp. Black Pepper

1 Tsp. Salt (add more to taste)

1 Bunch Fresh Parsley, stems removed, chopped

1 Bunch Fresh Cilantro, stems removed, chopped

1/2 Bunch Fresh Mint, stems removed, chopped

1 Large Handful (or two!) pitted Olives, coarsely chopped

1 Large Handful Sun-dried Tomatoes, chopped

Combine everything together in a large salad bowl and toss until well incorporated. Taste and adjust salt, add more seasonings if you prefer. We didn’t have all the greens last time, we just did parsley and mint, but the original un-cultured recipe from RAWvolution cafe calls for a bunch of cilantro, too and I would love to try that in it! This lovely rich filling salad was freaking awesome to have in the fridge. We made a large batch and had it stored for a couple of days, and it is so luxurious to just pop open a pyrex and have such an amazing nourishing salad already prepared for you to enjoy. It was like having a personal chef, except my personal chef was me, two days before!

Serve cultured cauliflower couscous in scoops on top of greens or by itself, on the side of a sandwich or meal to add probiotics, or just shove your face with it until you are full of delicious goodness! It’s one of the best recipes that we have ever made I think. Ray loves it and so do I! I am thoroughly excited to keep making other meals with cultured cauliflower “rice,” I’m thinking burritos, people! Burritos again!!! I haven’t had a burrito since I got on the Body Ecology Diet, but I’m thinking that this cauliflower rice would be an awesome digestive tonic addition to say, a bean, “rice” and cheese?! Yum!

Thanks for reading and I’m excited to interact with y’all again, its been too long! xoxo

PS. Don’t forget to grab your FREE copy of “A Coveted Mini-Guide to Superfoods” before the offer ends tonight!

8 thoughts on “Cultured Grain-free Cauliflower Couscous

  1. sharon Engel

    I know that Donna Gates is trying to sell her product, but she says that without her Veggie Culture Starter, with “hearty, strains of beneficial bacteria” that it’s impossible to get these with wild fermentation. Since I’m doing this fermenting for health reasons, should I throw in some of her Veggie Starter? It’s expensive. Is it worth it? What’s your take?

    1. Kayleigh Jean Post author

      I really appreciate what Donna Gates has contributed, her research and information in the Body Ecology Diet has changed my life. With that said, I think that her products, such as her Veggie Culture Starter, aren’t necessary for achieving gut health and internal balance. After all, wild fermentation is what kept humans healthy throughout our evolution as a species. A healthy body should host thousands – if not millions – of different strains of bacteria. Our bodies have always been steeped in bacterial biodiversity. Some strains of wild bacteria are extremely beneficial, such as all the lactobacillus acidophilus strains. Invariably when you use wild fermentation, you are getting some of those, and some other strains that may not be quite as “beneficial” (as far as we know) but don’t cause problems, either. In my experience and opinion, its far more natural and health-sustaining to have gut biodiversity rather than a few extra beneficial, strong strains that have been bred in a lab. A lot of the things that Donna says make a lot of sense and do produce results. I’ve used her Veggie Culture Starter before. It does make nice fermented vegetables. But you don’t need it, and its the same thing with her fermented drinks. They are lovely and very helpful health-wise – but in the event of a disaster, or even if I just don’t have the money to buy it, how am I going to get my coconut kefir? Am I doomed to suffer eternally from candida if I don’t buy her stuff? of course not. It’s simply a luxury to have things like labratory-made culture starters and fermented drinks made from coconuts that were grown halfway around the world, but its not sustainable. And its not necessary. We can use what we have – the local native bacteria that live on our produce and in the air around us – to create healing fermented foods. That’s what humans have always done. From a holistic perspective, we are far more sustainable as healthy beings if we are connected to our local environment, and that’s what wild fermentation helps us become. And I’m not bad-mouthing her products, they are useful, healthy, and tasty, and I’ve used them before. But that’s my take on it :)

  2. sharon Engel

    I appreciate your well-thought-out answer, Kayleigh Jean, and I agree with you.
    Now, I have another question. I do buy CocoBiotic but I would love to home-ferment a drink. As a vegan, is there something that I can ferment without buying canned or frozen coconut water?

    1. Kayleigh Jean Post author

      There are many options! Kombucha cultures are very easy to come by these days, and they require very little upkeep. I ferment 2 1/2 gallons of kombucha at a time, and start the process again (by making a fresh sweet tea to feed it) every 2 weeks. It is very cleansing and rich in probiotics! There’s also things like water kefir, which require more work, and have to be fed every two or three days with sugar-water or fruit juice. I am going to do a blog about my kombucha making soon, but you could also try Sandor Katz’s book, “Wild Fermentation.” It has a wonderful selection of probiotic fermented drinks that people used to make back in the old days before soda pop was invented. They are fizzy and delicious, and many can be made without purchasing a starter culture. But even with cultures that you might buy or trade for, like a kombucha mother or water kefir grains, you never have to re-buy it, you can just keep them alive and reproducing as long as you need them. Quite different from Donna Gates’ coconut kefir culture, which she claims that you need to re-buy after a while.

    1. Kayleigh Jean Post author

      Hi Mico, sorry for the late reply! We have been traveling for two months and internet has been spotty so I missed this one! Sufficient soak times for sunflower seeds are about 6-24 hours, depending on how much time you have available to do it. The longer the better, and if you think of it, change the water once or twice. But there’s no rules, once they expand and the skins seem like they’re popping off a little then you’re good to go! Sorry again for the late response and thank you for reading!

  3. Joanne Dudley

    Hi Kayleigh! … Just reading your cauliflower couscous and it sounds wonderful! I guess you can see I am far behind in my reading but I keep everything until I can get to it. I missed out on your wonderful gift of your of “A Coveted Mini-Guide to Super foods” I am sure it is wonderful as well and was sad to see that I missed it.
    I haven’t ventured into your field of expertise yet, but I believe this is where I will start. With this wonderful recipe you have given us and having just about everything I need; all it is going to take is picking up a couple of items and I will be able to make it. Thank you for sharing with us this wonderful salad. I already know without tasting that I am going to love it!! Joanne Dudley

    1. Kayleigh Jean Post author

      Hi Joanne! Thanks so much for your very sweet comment! I hope you enjoyed the cauliflower couscous its one of my favorites :) I will definitely be doing another giveaway soon, we have been traveling in costa rica & peru for a couple months and internet hasn’t always been readily available, but in little over a week we’ll be home with new tropical recipes to share, and I’m planning a big giveaway weekend of all of my ebooks, so if you’re on the email list you’ll be notified! Thank you again and have a great weekend!!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>