Cauliflower-Crunch Tabouli

There’s nothing ordinary about this stunning herb-specked, grain-free tabouli. Raw cauliflower and pine nuts take center stage and combine to add an unexpected and essential nuttiness and color that elevate the dish. This recipe takes just minutes to whip up and seconds to devour. It’s crunchy, fresh, and the very definition of craveable clean food that makes you want more.

Ingredients

• 1/2 head purple or white cauliflower, core removed

• 3 Persian cucumbers, chopped

• 2 medium tomatoes, chopped

• 1 cup loosely packed fresh mint leaves, chopped

• 1 cup loosely packed fresh parsley leaves, chopped

• 2 tablespoons finely diced red onion

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons fresh lemon juice

• 1 garlic clove, pressed (optional)

• Salt, to taste

• Freshly ground black pepper, to taste

• 1/2 cup chopped pine nuts, toasted

Food You Want for the Life You Crave by Nealy Fischer

Directions

1. In a food processor, chop the cauliflower into 1/4-inch pieces. Do not overprocess. Alternatively, grate the cauliflower on a box grater, or chop it by hand.

2. In a large bowl, stir together cauliflower, cucumber, tomato, mint, parsley, and red onion.

3. Toss the vegetables with the olive oil, lemon juice, and garlic (if desired). Season with salt and pepper to taste. Top with pine nuts just before serving.

4. Serve immediately, or it may be made an hour ahead. If making in advance, toss the pine nuts in right before serving so they stay crunchy.

Nail This!

• Because the fresh, raw ingredients are the centerpiece here, only make this recipe when you have access to the freshest herbs and cauliflower.

• Nuts are crucial. They add an essential favor and crunch that are unexpected and should be included.

Flip It!

1. Use any color cauliflower you can find.

2. Substitute another nut for the pine nuts. Toasted would be yummiest.

3. Add chopped anything! Red bell peppers and olives are favorite flavor profiles.