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Cauliflower couscous with Okinawa Omega

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Photo : Jackie Boromeo  |  Chef :  |  © Noble House

Ingredients for Cauliflower couscous with Okinawa Omega

(serves 4)




Preparation time: / Total cooking time:

Wash the cauliflower and chop the florets roughly. Pulse blend the florets in the blender. The cauliflower must be chopped not too finely and not too roughly.

Mix the couscous with the other ingredients and serve in a nice bowl.

Tip from Chantal Voets

 Optional:  some slices of avocado or sundried tomatoes

 Delicious with a salad or toasted bread


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Gluten free
Raw food

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