Cauliflower Tabouleh Recipe Card

CAULIFLOWER TABOULEH INGREDIENTS: ⅔ head cauliflower, cut into florets

1 tbsp of toasted sesame seeds

½ cup of couscous

2 tbsps of pistachio nuts, toasted

2 tbsps dried cranberries

Active time: 20 minutes Cook time: none Yield: 4 servings

1 large tomato, diced

2 tbsps of extra-virgin olive oil

2 scallions, sliced

Zest and juice from 2 lemons

1 cup Italian parsley

1 tbsp of flax seeds

½ cup mint

Salt and pepper to taste

PREPARATION: 1.

In a small container, combine the cranberries and the couscous with ⅓ cup of lukewarm water, and allow it to reconstitute, about 20 minutes.

2.

Working in batches, pulse the cauliflower in a food processor until it has broken down into crumbles the size of dry couscous.

3.

Reserve the cauliflower, and use the food processor to chop scallions, parsley, and mint.

4.

Transfer the cauliflower, herbs, couscous, and cranberries to a large mixing bowl along with the tomatoes, flax and sesame seeds, olive oil, and lemon zest & juice.

5.

Season generously with salt and toss.

6.

Allow to rest, preferably overnight or at least 1 hour.