Name: Tabouli
Prep time: 15 min
Cook time: 15 min
Yield: 3 cups
Cuisine: Arabian
Ingredients: 1/4 cup almonds ((soaked for 2-8 hours)); 1/2 head cauliflower (small (4" dia)); 1 cup parsley ((fresh, rinsed, dried and stemmed)); 1/2 cup tomato ((diced)); 1/2 cup cucumber ((diced)); 1 Tbsp lemon juice; 1/2 Tbsp olive oil; sea salt ((to taste)); 1 Tbsp miso ((optional; if adding miso, use less salt)); 1/4 cup dulse flakes ((optional))

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Ingredients

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1/4 cup almonds (soaked for 2-8 hours)
1/2 head cauliflower small (4" dia)
1 cup parsley (fresh, rinsed, dried and stemmed)
1/2 cup tomato (diced)
1/2 cup cucumber (diced)
1 Tbsp lemon juice
1/2 Tbsp olive oil
sea salt (to taste)
1 Tbsp miso (optional; if adding miso, use less salt)
1/4 cup dulse flakes (optional)

Servings: cups

Units:

Directions

Prep

15 min

Total

15 min

Cut cauliflower into small chunks and place in a food processor with the S-blade. Process cauliflower into tiny pieces.
Transfer cauliflower to an individual bowl and salt lightly. Allow to sweat for 10 minutes.
Place almonds into the food processor and process into tiny piece, then add to the large mixing bowl.
Place parsley in the food processor and process into tiny pieces, then add to the large mixing bowl.
Place dulse flakes in the food processor and process into tiny pieces, then add to the large mixing bowl.
Dice tomatoes and cucumbers into small pieces and drain juices into a sealable container or bag and set aside. Place diced tomatoes and cucumber in the large mixing bowl.
Squeeze the juice out of cauliflower with towel or paper towel and add to the large mixing bowl.
Place the remaining ingredients in the large mixing bowl and mix until combined. Store in a sealed container, label, date, and refrigerate. Consume within five days.