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Raw Cauliflower Tabbouleh
Raw Cauliflower Tabbouleh Photo courtesy of Jake Gartland

The tabbouleh recipe Clean Plates founder Jared Koch included in The Clean Plates Cookbook is one of those trompe l’oeil dishes that play tricks on the eyes. It’s a gluten-free and raw-diet-friendly recipe from Los Angeles’s M Café, and what looks like a traditional grain-based tabbouleh is actually ground cauliflower. The cauliflower adds texture to the herby salad, but its purpose goes beyond that: It’s also a sneaky way to get a big dose of veggies onto your plate.

Makes 6 to 8 side-dish servings (about 7 cups)

Juice of 1 to 2 lemons

2 pounds cauliflower, cored and cut into large bite-size pieces (about 6½ cups florets)

1 large cucumber--halved lengthwise, seeded and cut into ¼-inch dice (about 2 cups)

1 large tomato, cut into ¼-inch dice (about 1 cup)

¾ cup finely chopped flat-leaf parsley

½ cup finely chopped dill

1 tablespoon finely chopped mint leaves

2 tablespoons extra-virgin olive oil

Fine sea salt

1. Zest one of the lemons. Juice the zested lemon along with enough of the remaining lemon to yield ⅓ cup lemon juice. Set the zest and juice aside.

2. In the bowl of a food processor, pulse the cauliflower to finely chop it into small, grainlike pieces, scraping down the bowl with a rubber spatula as needed. Cover a work surface with a clean, dry kitchen towel and turn the cauliflower out onto the towel. Twist the cauliflower in the towel to extract any moisture.

3. Transfer the cauliflower to a large mixing bowl and add the lemon zest, lemon juice, cucumber, tomato, parsley, dill, mint and olive oil. Season to taste with salt and serve at room temperature or chilled.

 

 

Recipe reprinted with permission from THE CLEAN PLATES COOKBOOK © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.

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