Even though it feels like winter in San Francisco, for most, the temperature is heating up and it's time for some refreshing warm weather salads. This Raw Cauliflower Tabbouleh from Pete Evans' The Paleo Chef cookbook is just that -- light, bright and most importantly, nutrient-dense. This dish is packed with seven different raw vegetables, fresh herbs, bright spices and a lemony garlic sauce that makes you want to lick the spoon. Best of all, you can serve it with just about any protein -- tuna, chicken, grilled steak or even lamb meatballs. I hope you enjoy it!
Raw Cauliflower Tabbouleh (Serves 4-6)
1/2 head cauliflower cut into large chunks
1/2 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, minced
2 tsp ground sumac, more to serve
1 tsp ground cumin
1 cup chopped parsley
1/2 cup chopped fresh mint
1 large fennel bulb, diced
1 red onion, chopped
2 cucumbers, chopped
8 okra pods, sliced crosswise
1 carrot, peeled and shredded
8oz tomatoes, diced
1 tbsp white sesame seeds, toasted
In a food processor, process the cauliflower until it resembles rice. For the dressing, whisk together the lemon juice, olive oil, garlic, sumac and cumin. Set aside.
In a large serving bowl, combine all of the vegetables with the parsley and mint. Mix in the dressing, season with sea salt and freshly-ground black pepper and let marinate for 10 minutes.
To serve, sprinkle with the toasted sesame seeds and extra sumac.
Here's how mine turned out. Enjoy!