Viva’s Favorite: Cauliflower Couscous

RAWvolution: Gourmet Living Cuisine by Matt Amsden

One of our very favorite recipes to serve at Viva’s retreat center is Matt Amsden’s Cauliflower Couscous. It’s easy to make, incredibly tasty, and has never been turned down by a single guest! The combination of herbs, flavors, and textures are addictive! We love serving this with a big mixed green salad, an onion vinaigrette, and avocados on the side for added creaminess.


Food Processor

Dehydrator (VERY optional)


  • 2 heads cauliflower, finely ground in a food processor
  • 1/2 cup fresh lemon juice
  • 1 cup olive oil
  • 1 tbsp plus 1 tsp black pepper
  • 1/2 tsp sea salt
  • 1 bunch each: fresh parsley, fresh mint, and fresh cilantro with stems removed
  • One 13 oz. jar pitted Greek olives


In a large mixing bowl, combine all of the ingredients and mix thoroughly. Serve with a green salad. Keeps in the refrigerator for 3 days.

5 thoughts on “Viva’s Favorite: Cauliflower Couscous

  1. Jenny Gray

    I just made this for lunch. Pretty good! I halfed the recipe, since it’s just little old me! Next time, I might use a little less oil. But overall yum!

    1. vivainstitute Post author

      Oooh…thanks for mentioning that, Jenny. Definitely hold back on the oil. The other thing that we should mention is this is almost better the 2nd day, so if you wanted to keep leftovers for lunch, this dish is a great option. Glad you liked it!

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