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cauliflower tabouli salad

Tabouli

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 cups
Ingredients Method

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)

Method
 

  1. Cut cauliflower into small chunks and place in a food processor with the S-blade. Process cauliflower into tiny pieces.
  2. Transfer cauliflower to an individual bowl and salt lightly. Allow to sweat for 10 minutes.
  3. Place almonds into the food processor and process into tiny piece, then add to the large mixing bowl.
  4. Place parsley in the food processor and process into tiny pieces, then add to the large mixing bowl.
  5. Place dulse flakes in the food processor and process into tiny pieces, then add to the large mixing bowl.
  6. 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.
  7. Squeeze the juice out of cauliflower with towel or paper towel and add to the large mixing bowl.
  8. 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.