More brassicas!  Remember your gut bacteria are making sulforaphane from the glucoraphanin in this cauliflower.  Cauliflower is one of the exceptions to the “white foods have less nutrients” rule and is a more stable vegetable than broccoli in terms of nutrient degradation.  Still, the fresher you can eat it the better and watch out for the black spots when purchasing.  If you are sensitive to the fodmaps or cruciferous in general then do cook this for less impact on the small intestine, especially while transitioning.

Ingredients

• 5 cups Cauliflower, chopped
• 3 cups Cucumber, sliced
• 1 red bell peppers, small diced
• 2 tablespoons Chives, chopped fine
• ¼ cup Parsley, chopped
• ½ cup Peas, fresh
• Himalayan salt, to taste
• Black pepper, to taste
• ½ cup Nondairy yogurt, premake or purchase
• 1 tablespoon Tahini
• 1 whole lemon, juiced
• 2 tablespoons Dill, fresh chopped
• ½ teaspoon Garlic powder
• ½ teaspoon Himalayan salt, or to taste
• Water, as needed for blending the sauce

Instructions

Sauce: Blend nondairy yogurt, tahini, salt, lemon juice, dill, garlic powder and filtered water as needed to achieve a salad dressing consistency

Couscous: Pulse cauliflower in food processor until you achieve a rice-like consistency

Vegetables: Chop cucumber and red pepper and shell peas. Mix together in a bowl with chopped chives, parsley and black pepper

Assembly: Stir together everything in a bowl with the sauce. Taste for salt and seasonings and adjust as required. Garnish with fresh chopped parsley