Vegan, gluten-free, preparation time: 20 minutes
Although cauliflower’s popularity is increasing, many people don’t like its texture, smell or taste. The traditional methods of preparation like boiling or steaming don’t enhance its natural flavors, making it rubbery and dull.
Fortunately for us, that healthy veggie when eaten raw, tossed with herbs and greens becomes a delicious and vibrant dish.
Packed with fiber, B-vitamins and other nutrients, cauliflower is considered a superfood. Its anti-inflammatory properties can protect against cancer and help with some autoimmune disorders.
Low in calories and carbs, cauliflower is an excellent addition to healthy meal plans. The keto community has gotten particularly creative with cauliflower, using it as a potato, rice or noodles substitute.
- 2 small heads of cauliflower (purple, orange or white)
- 1 medium cucumber, peeled and seeded, cut into small pieces (about 1 cup)
- 1/2 cup cilantro chopped
- 1/2 cup mint, chopped
- 3 scallions, thinly sliced
- 2 small garlic cloves, minced
- 1/3 cup olive oil, plus more to taste
- juice of 1 medium lemon, plus more to taste
- 1/8 cup apple cider vinegar
- salt and pepper to taste
- pinch of cayenne pepper, optional
Break the cauliflower florets into small pieces. Pulse in a food processor about 10 times for 1 second each time. Stop when its texture resembles couscous or quinoa.
In a large bowl combine the cauliflower, cucumber and the greens.
In a medium bowl prepare the dressing whisking together olive oil, lemon juice, garlic, apple cider vinegar, salt, pepper and cayenne pepper (optional). Toss the cauliflower and cucumber with the dressing, adding more lemon juice and salt and pepper, if needed.
Pulse the cauliflower right before serving. It’s delicious and healthy, but if left for too long, the sulphur compounds can let off an unpleasant odor and make it taste bitter.
White cauliflower is perfect for this dish, but purple and yellow ones will make especially stunning presentation.
You can make this dish more substantial but combining the tabbouleh with cooked millet, quinoa, buckwheat or other grain of your choice.