Cauliflower Tabbouleh - Salad Recipe
Looking for a simple, quick summer side dish that doesn't involve turning on the oven? Look no further than this re-invented tabbouleh, which brings one of our favourite vegetables centre-stage: cauliflower. This recipe replaces bulgur with cauliflower florets, minced to a meal form using a food processor. This gluten-free, fresh-tasting tabbouleh is chockfull of fresh herbs, cherry tomatoes, corn, sunflower seeds and pumpkin seeds. Tossed with a zesty lemon, garlic and chia dressing, this tabbouleh makes a great lunch or addition to any picnic, potluck or backyard BBQ!
1 medium-large head of cauliflower (about 3 cups when mixed)
10 cherry tomatoes
1 cup corn
3 green onions
1/4 cup flat-leaf parsley
1/4 cup fresh mint
1/4 cup cilantro
1/2 cup PRANA organic shelled sunflower seeds
1/4 cup PRANA organic raw European pumpkin seeds
1/2 cup PRANA organic raw European almonds
5 tbsp olive oil
2 tbsp lemon juice or apple cider vinegar
1 clove garlic, minced
1 tbsp PRANA organic whole black Proactivchia seeds
PRANA unrefined Algarve sea salt, to taste
PRANA organic fair trade whole black pepper, ground, to taste
Cut the florets of cauliflower off the stem and cut them into small pieces. In a food processor, mix the pieces for a few seconds at a time until you have a fine meal. Place in a large salad bowl.
Cut the cherry tomatoes in half, mince the green onions, chop the herbs and almonds and add to the cauliflower meal. Mix well.
Toss with garlic vinaigrette and serve.
Mix all ingredients together in a small container with a lid or a Mason jar and shake vigorously.