This is one of my favorite dishes since my years with raw food. I just keep coming back to it whenever. A raw tabbouleh with cauliflower, lots of lemon, parsley and fresh mint. It just doesnt get much better.
Tabbouleh is in its original a Lebanese salad. The main ingredients are bulgur, lots of parsley and lemon. When making it with cauliflower instead, you’re not only increasing your daily intake of veggies but also get a natural gluten-free dish that taste just as good as the original. I like to enjoy it with a green salad, some hommus (mashed chickpeas with herbs) and maybe a cashew cream to replace the yoghurt. Other perfect alternatives could be grilled vegetables, fish or meat if preferred. Let’s get to work!
Raw tabbouleh with cauliflower
1/2 small cauliflower
2 handfuls of leafy parsley (including the stalks)
1 handful of fresh mint
50 gram of a good olive oil
A good pinch of flakey sea salt (I always use Maldon salt)
Lemon juice from 1/2-1 lemon
A handful of pistachios (optional, dry roasted)
How do I do it?
1. Wash the cauliflower and cut it in slightly smaller pieces to fit your mixer. Chop the cauliflower to the size of a grain of rice (this can of course also done by cutting, it just takes some more time…) . Pour it into a big serving bowl big enough for tossing around the tabbouleh when ready.
2. Shred the parsley including the stalks (they add crunch and lots of taste to your dish). Add to the bowl with the cut cauliflower.
3. Separate the mint leaves from its stalks and place them on top on each other with the ends al in the same direction. Roll them up and slice them thinly. Add them to the bowl as well.
4. Pour the oil, lemon juice and salt to the bowl and turn the tabbouleh around to see that everything is covered by the dressing.
5. Add the pistachios to a dry skillet and roast until golden. Let it cool off slightly and cut it roughly in smaller pieces. Sprinkle the roasted nuts on top of the tabbouleh when serving. Enjoy!
This recipe is free from lactose, gluten and sugar.
The recipe is raw (if skipping roasting the pistachios), vegan, paleo and LCHF friendly.
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