I love this dish ... absolutely love it!
I love how the cauliflower in this dish resembles the traditional couscous that is called for in the many versions of Tabouli out there. Gluten-free and full of enzymes, this raw version of the dish is absolutely incredible. Also, you can get very creative and add the vegetables that you fancy or that are growing near you. Here I add sweet yellow bell pepper, fresh vine-ripened tomatoes, English cucumber, Italian flat leaf parsley and more to add tons of texture and flavour to this lovely raw vegan meal.
Get the recipe here:
1/2 small head cauliflower, chopped into florets
1/2 yellow bell pepper, diced
1/2 cucumber, diced
3 or 4 small vine-ripened tomatoes, diced
1 large bunch of flat leaf parsley, finely minced
1 large green onion, finely minced
7 black olives, pitted and chopped
Cold-pressed olive oil (top quality olive oil please - for a greater tasting Tabouli, make sure to buy top notch olive oil)
1 lemon, juiced
1 tsp raw, local honey
garlic powder, as desired
dried herbs as desired, I recommend oregano with the dish
Celtic sea salt, a good pinch
1. Place the cauliflower into your food processor and pulse until it becomes fine and crumbly like traditional cooked couscous. Place the cauliflower 'couscous' into a larger mixing bowl.
2. Add the diced bell pepper, tomato, cucumber, parsley and olives to the cauliflower. Mix well and set aside.
3. For the dressing, simply blend using a traditional blender, or mix the dressing ingredients by hand until well emulsified. Make sure that the honey blends well into the dressing.
4. Pour the dressing over the salad ingredients. Toss well, and garnish with fresh spring green onion. Serve and enjoy!
Now going to the Middle East can be truly healthy and possible within minutes!