Cauliflower “Couscous” with kale, cabbage, walnuts, dried cranberries, and lemon-mustard vinaigrette is packed with nutrients, full of flavor and makes for a marvelous side dish! Just add animal protein to turn it into a main entree.

Raw Cauliflower Couscous - packed with cabbage, kale, walnuts, dried cranberries with a zesty dressing. Vegan, paleo, gluten-free, healthy!

So I’ve been doing this thing that has been making me feel like a natural woman…

…And no, it has nothing to do with bathing, shaving, behaving, or any action verb that requires proper hygiene or social normalcy.

I’ve been taking an online photography class, people! 

A few years ago, I came across Eva’s blog, Adventures in Cooking. I was immediately drawn to her photography, and since then, she has been my photography idol. Can I be you, Eva? Please and thank you. When I saw that she was offering an online food styling and photography workshop, I just about died.

And then I did some pacing. And some head scratching. And some ice cream binge eating. Followed by some wall-staring, followed by more pacing. Because this is how I deal with the thought of change.

Raw Cauliflower Couscous with Kale, Cabbage, Walnuts, Dried Cranberries, and Lemon-Mustard Vinaigrette

Let’s chat about this “couscous,” as it is not your regular couscous at all.

What is Cauliflower Couscous?:

Simply put, cauliflower “couscous” is cauliflower grated into small pieces that resemble actual couscous. It is essentially the same thing as cauliflower rice. When cooked, cauliflower couscous even has a similar texture to regular couscous. BOOM! Innovation.

I wasn’t sure what to name this recipe.. Power Couscous Bamboozle. Superfood Cauliflower Jamborooski. Bad Mama Jama Cruciferous Vegetable Bowl. I’m real creative.

So I ended up naming it something blasé, yet relevant, so that I would get SEO bonus points for really buzz-wording it out.

There’s a lot going on in this bowl. You should investigate it.

I was inspired by Andrea’s Cauliflower Couscous with Lentils and Turmeric-Tahini Dressing and had been meaning to do cauliflower in the raw for quite some time. So I whipped up this recipe and it is the latest object of my affection.

Raw Cauliflower Couscous - packed with cabbage, kale, walnuts, dried cranberries with a zesty dressing. Vegan, paleo, gluten-free, healthy!

Ingredients for Raw Cauliflower Couscous:

  • Cauliflower
  • Cabbage
  • Kale
  • Walnuts
  • Dried Cranberries
  • Green Onion
  • Lemon Vinaigrette of olive oil, lemon juice, and stone ground mustard!

Health Benefits of Cauliflower Couscous:

This cauliflower couscous packs a mean antioxidant punch! Between the kale, cabbage, and cauliflower (three AMAZING cruciferous vegetables), it contains Vitamin C, Vitamin K, choline, fiber, and more! These vegetables have been touted as cancer-fighting and disease prevention foods. Making them a regular part of your diet is a sweet little insurance policy.

More Cauliflower Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

Go raw, dog (not to be confused with…never mind).

Raw Cauliflower Couscous - packed with cabbage, kale, walnuts, dried cranberries with a zesty dressing. Vegan, paleo, gluten-free, healthy!

Raw Cauliflower Couscous with Kale

4.34 from 3 votes
Cauliflower couscous with kale, cabbage, dried cranberries, walnuts and lemon vinaigrette.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 Servings


  • ½ head cauliflower grated (4 cups)
  • 2 cups red cabbage thinly sliced
  • 2 cups tightly packed dino kale thinly sliced*
  • 5 stalks green onion chopped (3/4 cup)
  • 1/2 cup dried cranberries
  • 1/2 cup raw walnuts chopped


  • 2 tablespoons olive oil or more to taste
  • ¼ cup fresh lemon juice
  • 2 tablespoons stone ground mustard
  • Salt and cracked pepper to taste


  • Rinse all of the vegetables very well and pat dry.
  • Remove the stems on the cauliflower, chop the head in half, and grate one of the halves using a box grater (note: you can also pulse cauliflower florets in a food processor).
  • Add cauliflower couscous, cabbage, kale, green onion, dried cranberries, and walnuts to a large serving bowl.
  • Whisk together the olive oil, lemon juice, and stone ground mustard together in a small bowl. Pour it over the veggies and toss everything together well. Taste the "couscous" for flavor and add more olive oil, lemon juice, and/or sea salt to taste.
  • Serve alongside your favorite entree.


*you can also use curly kale or Russian kale


Serving: 1Serving · Calories: 334kcal · Carbohydrates: 40g · Protein: 10g · Fat: 18g · Fiber: 10g · Sugar: 24g
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: cauliflower couscous, cauliflower salad, paleo, plant based, raw cauliflower, vegan, vegetable side dish, vegetarian
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Cauliflower "Couscous" with kale, cabbage, walnuts, dried cranberries and lemon vinaigrette - an amazing nutrient-packed side dish that is paleo, keto, whole30, and low-carb!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. Awesome! Beautiful shots! Also, this salad has fabulous colors too, but can we say fiber central? I’d feel so healthy! And then, I’d have a huge bowl of ice cream, because it would be like cancelled out by eating so much healthy food. Yes, that’s the way I think when it comes to food. Or pie. That would work, too.

    1. Totally fiber central. I feel like this is a very good “system cleanout” kind of meal. TMI? Never. Anyhoo…I followed the cauli couscous up with a pint of ice cream, so it sounds like we’re on the same wavelength…but that doesn’t come as a shocker 😉 xoxo

  2. This looks so good! I’ve been wanting to take a photography class lately too–I tried a generic online one last year and while it was okay, I feel like I have so much more to learn, and I know I learn so much better from a person than from a textbook. Your photos look great!

    1. Thank you so much, Kelsey! I have been weary about taking online photog classes, but since I’m bloggy friends with Eva, I knew hers would be a hit. I seriously recommend it for her next workshop, if you have the time! I feel like I should have done this ages ago.

  3. This recipe is the winner! Love, love, love this so much! What a beautiful dish to make when you have friends over. Pinned!

  4. Girl, I’m loving the new pip in your step. Your photos were gorgeous before, but now they’re enhanced. They look stunning, and you have some mad photog skillz. Love this salad! Pinned.

    1. Thanks so much, my dear! YOU have all them mad photog skillz. You could take a picture of a pickle and my mouth would water!

  5. I’m still taking pics with my phone, mostly because I feel intimidated by photography, but I really need to get a real camera and take a photography class so that my photos might be half as pretty as yours!
    I’m all over this jammin’ bowl of cruciferousness! Dude!

    1. I’m actually supremely amazed at how well iPhones take photos! I feel like a lot of us bloggers use them. I was totally intimidated by fancy cameras for a long time, too. I swear, they’re easier than you would think 😉

  6. You completely deserve to stroke your own ego. I’m honestly in awe of how sweet and humble you are with all of the talent you have. Your head is not big at all so stroke away my dear!

    I love all of the colors and textures in this salad. I would crunch my way through it in less than 12 hours too!

    1. Oh I could just squeeze you! Now get your booty up here, and let’s go raw, dog! < - Too bold? Probably too bold... 😉

  7. Cruciferous veggies for the win! This looks amazing, and you can’t beat the crunch of all those vegetables. Yum. And mustard and kale are soulmates, in my opinion. Like tomato and basil.

    Thanks for sharing that online course, by the way — I am starting to feel like my photography is holding me back, even though I can see a major improvement over the year I’ve had my blog. Definitely need to seek something like that out and invest a little in improvement!

    1. I’m so glad you’re down for the cruciferous veg! And the mustard…can we put it on everything? Please and thank you.

      Eva’s class is amazeballs. I seriously recommend it – I feel like I know my DSLR in a way I never would have. Let me know if you take her next workshop!

  8. Cauliflower couscous? I like it! And I LOVE your photos (though I always have, you talented lady, you ;)).

  9. You have me cracking up, raw dog…. haha! That is so awesome that you are taking a photography class!! Not that you need one because your photos are always amazing, but I imagine it is so fun to learn new thing! When I first got my dSLR I had to take a class to figure out how to use the thing, but I think it would be so much fun to take a class that focused more on food photography and styling. Maybe I need to look into this class!

    I’ve been wanting to experiment with cauliflower rice/couscous lately and you just gave me the perfect excuse! Dino kale is my favorite and I wish I had a huge batch of this salad to eat everyday for lunch this week 🙂

    1. Yup, I totally feel like I should have taken Eva’s class eleventy billion years ago. You did a smart thing by taking a class when you got your camera…I’ve been seriously under-estimating mine!

      I think you’d LOVE this couscous! Lemme know if you try it!

  10. I have always been floored by your mad photography skills, but I can’t wait to see all you learn 😉 And cauliflower couscous is brilliant!

  11. Woo! Good for you. Learning rockz and so do magic schoooo bus lunch bags. I’m really digging this recipe you have here. Such a great combo of flavours, textures, and health benefits! I feel healthier just looking at it. Good luck with all of your new photography endeavours, Julia! 🙂

  12. This looks incredible! I’m just finishing up chemotherapy, and this seems like the perfect anti-cancer food. Going to be making this for lunch a lot!

    1. Oh Lexa, I’m sorry to hear you’ve had to go through chemo. I hope you feel better soon, and am sending all my warm wishes your way! xoxo

  13. Firstly – this dish sounds delicious, and right up my alley – cauliflower couscous is such a great idea! And secondly, your photography looks amazing! It always has been great, but these shots in particular are just lovely, and the lighting is perfect. I would love to do this course – do you know if she is offering another intake?

    1. Thanks, beautiful! I assume Eva will be doing another workshop. Would you like me to put you two in touch? Just so you know, there are people from all over the world in my workshop…Eva makes it super easy to take the class if you’re on a completely different time zone, so you’d have no problem with it!

  14. That is so awesome that you’ve been taking that class. Your photography is already beautiful…I can’t wait to see how it continues to grow! And this salad? YUM! Thank you for sharing, sweet friend.

  15. I am a completely self-taught photographer and a DIY’er at most things . . . often out of necessity. Your photos here look gorgeous though and the recipe sounds perfect – adding it to my menu for next week! Good luck with the class – sounds fun!

  16. So, I’m going to be keeping my ears to the ground about when Eva’s next class will be…because damn do these photos look good! I mean, your photos ALWAYS look good, but these really make me want to dive into a bowl of raw cauli. And that is no easy feat.

  17. Hope you’re having fun in your photo class (don’t doubt you are, sounds like you can have fun ere’where)! love love love cauliflower couscous!

  18. I just made this recipe, it’s just soooo awesome! Looks so pretty and tastes even better. I’ve been eating raw for five months now and this is easily one of my favorite recipes. I just added one clove of garlic because we love it, other than that I followed your recipe. Thank you for this great recipe!

      1. Glad you figured it out…yeah, I got a little sneaky by calling the cauliflower couscous…it was either that or “rice”…or “grated cauliflower..” Hope you enjoy the recipe!

    1. Hi Cathy, I’m sorry for the confusion. The grated cauliflower is the “couscous” in the recipe.

  19. Confused about 2 measurements –
    ½ cups head cauliflower grated (4 ) and 5 cup stalks green onion chopped (3/4 )

    Other than that is sounds good. I always like to see where the original recipe is referenced; however, in this case the link doesn’t work and I don’t see anything resembling this on Andrea’s website. oh well.

    1. Hi Sharon,

      I’m sorry about that! I changed recipe plugins a few months ago, which caused some of my recipes to turn a little wonky. I fixed the measurements. It should be 1/2 a large head of cauliflower, which when grated should be about 4 cups-worth, and 5 stalks of green onion, which when chopped should be about 3/4 cup worth. Hope you love the couscous! xo

  20. This sounds good but shy do you did you have to recommend “ANIMAL PROTEIN “? Is there no plant based suitable for this dish? Are you saying no other protein tastes good in this dish?