Ingredients
- 2 large cauliflower heads
- ⅓ cup hemp seeds
- ⅓ cup kalamata or black olives (minced)
- 1 medium sized tomato, (red heirloom if possible)
- 6 big mint leaves
- 12 big leaves flat Italian parsley
- 1 pinch cilantro
- 1 medium lemon
- 2 oz high quality olive oil
- 1 slice red onion
- 1 tsp garlic powder (or 1 small clove of garlic minced)
- ½ tbsp Sea Salt
- ½ tsp E3Live® or E3AFA®
Step 1
Stem and coarsely chop cauliflower and put ½ chopped cauliflower in food processor. Pulsate for 1 second - 12 times until it looks like couscous (make sure you don’t over-process). Repeat. Put mixture in big bowl.
Step 2
Add hemp seeds and minced olives. Dice tomato into ¼ inch cubes = appx. ¾ cup. Put mint, parsley and cilantro together in a tight bunch and finely chop. Juice lemon until you get about 2 oz. Coarsely chop red onion = ⅓ cup. Mix ingredients with cauliflower and add salt to taste.
Step 3
Pour olive oil and E3Live® or E3AFA® on top and mix. Optional: sprinkle with Cayenne Pepper. 6-8 large servings.
