Kitchen, Salads, Sides
Comment 1

tabouleh salad with cauliflower

Last week I made a tabouleh salad using Finnish organic quinoa. The end result was a sticky, gooey porridge. It got eaten, but not with a big smile. This time, I decided to try cauliflower instead and Yes, now we’re talking! This recipe is raw, simple and quick to make, so even better.

tabouleh3

Side dish for 4-6 people:

1 middle-sized cauliflower

1 small red onion or 1/2 of a bigger one

1/2 cucumber

2 large, firm tomatoes

1 bunch of Β fresh flat leaf parsley

1/2 bunch of fresh mint

juice of 1 lemon

1/2 tsp ground cumin

salt & pepper to taste

Wash and chop the cauliflower florets into fine pieces or use a food processor to grind it. Do the same with the peeled red onion, flat leaf parsley and mint. Mix them all in a bowl.

Remove the seeds from the tomatoes. Chop them into small cubes and add to the mix.

Cut the 1/2 cucumber in half lengthwise and scoop out the watery seeds part with a tea spoon. Cut the cucumbers in small cubes & toss them into the salad.

Squeeze in the lemon juice, add the cumin and salt and pepper to taste. Mix well.

tabouleh2

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