Caus Caus is a quick, 50% raw, and delicious (we thought so anyway) side dish to nestle next to grilled protein. Utilizing raw cauliflower, the flavor and texture of this side beats plain old Cous Cous with Vegetables with a Grok-like stick any day.

Caus Caus

2-4 T EVOO
1 small zuchini, cleaned, ends trimmed, and halved, then sliced into 1/3" slices
1 small yellow squash, as above
1 Japanese eggplant, as above
1 medium onion, diced
2-3 cloves garlic, diced
14 oz. can Fire-roasted organic tomatoes
1/2 full head raw cauliflower, rinsed, cored and broken into large flowerets
1/4 c. chopped parsley or more
sea salt, fresh ground black pepper, fresh or dried basil, oregano, thyme and/or more parsley
1/2 c. whole black Kalamata olives, pitted
1/2 c. full-fat feta cheese (if desired), in large crumbles

Using a wok or large saute pan, saute all four vegetables and the garlic in the olive oil for three or four minutes. While the veggies saute, place the cauliflower flowerets into a food processor. Pulse chop the cauliflower pieces, stopping when it resembles extra-large cous cous grains. Set aside. Add the sea salt and pepper to taste, the herbs, and the tomatoes into the vegetable saute in the pan with a slotted spoon. Using a large spatula, fold the raw cauliflower and the olives into the saute mixture.
Remove to a serving bowl, strewing the large crumbles of feta if desired over the top, and garnishing with more chopped parsley. Serves 3-4.