Time: 25 minutes
INGREDIENTS:
1 medium head cauliflower, cut into florets
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
2 tablespoons olive oil
Juice of 1-2 lemons
Salt and pepper, to taste
Serves: 6 People
INSTRUCTIONS:
1. Prepare the Cauliflower:
Place the cauliflower florets in a food processor and pulse until they resemble coarse crumbs, similar to the texture of bulgur wheat. Be careful not to over-process.
2. Blanch the Cauliflower:
Bring a pot of salted water to a boil. Add the cauliflower crumbs and blanch for 1-2 minutes, then immediately drain and rinse with cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.
3. Combine Ingredients:
Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, fresh parsley, and fresh mint to the bowl with the cauliflower.
4. Dress the Salad:
a. Drizzle the olive oil over the salad ingredients.
b. Squeeze the juice of 1-2 lemons over the salad, depending on your taste preference.
c.Season with salt and pepper to taste.
5. Toss to Combine:Gently toss all the ingredients together until well combined and evenly coated with the dressing.
6. Chill and Serve:
a. Cover the bowl with plastic wrap and refrigerate the Cauliflower Tabouleh for at least 30 minutes to allow the flavors to meld together and the salad to chill.
7. Garnish and Serve:
a. Before serving, taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
b. Optionally, garnish with additional fresh herbs before serving.
