Cauliflower Crunch Tabouli
From the gorgeous cookbook, Food You Want for The Life You Crave, my friend (and podcast guest) Nealy Fischer, creates dishes that are easy-to-make but full of nutrients and flavor! This raw cauliflower and pine nut recipe is crunchy, nutty, and almost too pretty to eat. All you need are a handful of ingredients and a few minutes to whip up a salad that is truly next level!
INGREDIENTS
Serves 6
3 Persian cucumbers, chopped
2 medium tomatoes, chopped
1 cup loosely packed fresh mint leaves, chopped
1 cup loosely packed fresh parsley leaves, chopped
2 tablespoons finely diced red onion
3 tablespoons extra-virgin olive oil (I use California Olive Ranch)
3 tablespoons fresh lemon juice
1 garlic clove, pressed (optional)
Salt, to taste
Freshly ground black pepper, to taste
½ cup chopped pine nuts, toasted (I use I’m a Nut)
From the gorgeous cookbook, Food You Want for The Life You Crave, my friend (and podcast guest) Nealy Fischer, creates dishes that are easy-to-make but full of nutrients and flavor! This raw cauliflower and pine nut recipe is crunchy, nutty, and almost too pretty to eat. All you need are a handful of ingredients and a few minutes to whip up a salad that is truly next level!
INGREDIENTS
Serves 6
3 Persian cucumbers, chopped
2 medium tomatoes, chopped
1 cup loosely packed fresh mint leaves, chopped
1 cup loosely packed fresh parsley leaves, chopped
2 tablespoons finely diced red onion
3 tablespoons extra-virgin olive oil (I use California Olive Ranch)
3 tablespoons fresh lemon juice
1 garlic clove, pressed (optional)
Salt, to taste
Freshly ground black pepper, to taste
½ cup chopped pine nuts, toasted (I use I’m a Nut)
METHOD
In a food processor, chop the cauliflower into 1/4-inch pieces. Do not overprocess. Alternatively, grate the cauliflower on a box grater, or chop it by hand.
In a large bowl, stir together the cauliflower, cucumber, tomato, mint, parsley, and red onion.
Toss the vegetables with the olive oil, lemon juice, and garlic (if desired). Season with salt and pepper to taste. Top with pine nuts just before serving.
Serve immediately, or it may be made an hour ahead. If making in advance, toss the pine nuts in right before serving so they stay crunchy.
This recipe was reprinted with permission from Nealy Fischer, Founder of The Flexible Chef and author of Food You Want for the Life You Crave by Hachette Books, a division of Hachette Book Group.
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