Cauliflower Tabouleh

Quick post.

My new favorite recipe, exchanging cauliflower (*again* with the cauliflower?!?) for bulghur wheat in tabouleh:


The Cauliflower:
Stem and then chop up a head of cauliflower into tiny bits. Use a food processor or a grater to get there. You want bits tinier than grains of rice. In a non-stick skillet, sauté the cauliflower in 2 tablespoons of olive oil over high heat, stirring until the cauliflower is very hot. Remove from heat and cover to let it steam for 5 minutes or so. Then cool it in a bowl while you prepare the other salad ingredients:

The Dressing:
Blend together:
¼ cup mint leaves
¼ cup parsley
¼ cup olive oil
¼ cup lemon juice
zest from ½ lemon
1 garlic clove
pinch salt
white pepper

Toss the dressing into the cooked cauliflower.

Add:
1 cup cubed, seeded cucumber
1 cup cubed, seeded tomato

Oh my. Oh my.

Enjoy,

JuJu



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