choufleur (shoo-fler = cauliflower)
Let's face it the vegetable has a bad reputation, and for the most part, justifiably so. However, I recently ate this wonderful concoction that rocked my world. Tabouleh made using cauliflower instead of grains. Don't roll your eyes. Hear me out. Usually, the problem "stems" from the fact that we eat cauliflower in florets, with a dairy based dip and we munch and munch and add some carrots and munch, munch, and some celery and then . . .you get the picture. In this recipe, everything is chopped up sooooo small that it is more easily digested and you shouldn't suffer after eating it.
First you want to start off with a head of cauliflower, 3-4 carrots and some yellow/orange pepper. Run it through your food-mill or food processor. For some reason mine ended up with some "shredded" cauliflower but underneath it was more granular. Don't stress the details on this one.
Next up add raisins, slivered almonds, a pinch of sugar (optional) and your dressing. It's really tasty the day after so I'd recommend letting it sit in the fridge for a while.
Cauliflower Tabouleh (makes enough for a picnic crowd)
1 head of cauliflower
3-4 carrots
2 yellow, red, or orange peppers
1 package (150 grams) slivered almonds
1-1.5 cups of raisins
cucumbers (optional)
parsley
olive oil
lemon juice
pinch of sugar
dash of salt
Run the first three ingredients through the food processor's smallest grater attachment. You can chop up the peppers finely instead, since they will release water. Transfer to a large salad bowl. Add raisins, almonds, and cucumbers. Add olive oil, lemon juice, parsley, and sugar to taste. Add salt if you like. Stir, let sit in the fridge for a few hours and enjoy!
