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Monday, July 07, 2003
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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posted by Julie |
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