Raw Cauliflower Tabbouleh

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July 28, 2016
Cauliflower Tabbouleh
Photo Credit: Leah Johnson

Since opening in 2005, M cafe has successfully introduced contemporary macrobiotic cuisine to mainstream Los Angeles dining. Featuring a balanced, nutritious, and creative menu, M Cafe focuses on whole natural foods- without using any refined sugars, eggs, dairy, red meat, or poultry. To reap all the healthy benefits of macro cooking at home, try the cafe’s simple twist on tabbouleh. This cauliflower recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.

Raw Cauliflower Tabbouleh

SERVES

6

PREP TIME

20 min

COOK TIME

20 min

Ingredients

2 to 3 lemons, as needed

2 pounds/905 g cauliflower, cored and cut into large bite-size pieces

1 large cucumber, halved lengthwise, seeded, and cut into 1⁄4-inch/0.65 cm dice

1 large tomato, cut into 1⁄4-inch/0.65 cm dice

3⁄4 cup/40 g chopped fresh flat-leaf parsley

1⁄2 cup/20 g chopped fresh dill

1 tablespoon chopped fresh mint leaves

2 tablespoons organic extra-virgin olive oil

Fine sea salt to taste

Directions

Zest one of the lemons. Juice the zested lemon along with enough remaining lemons to yield 1⁄3 cup/80 mL of lemon juice. Set the zest and juice aside.

Place the cauliflower in the bowl of a food processor and process to finely chop into small, grainlike pieces, scraping down the bowl as necessary. Cover a work surface with a clean, dry tea or kitchen towel and turn out the cauliflower onto the towel. Twist the cauliflower in the towel to extract any moisture. Transfer the squeezed cauliflower to a large mixing bowl and add the lemon zest, lemon juice, cucumber, tomato, parsley, dill, mint, and olive oil. Add salt to taste.

Serve immediately at room temperature or chilled.

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