Last week I showed you how to make the most amazing, summer-friendly and nutrient-packed rice dish, all made with cauliflower.
This week, I’m going to show you how to take it to the next level, by turning it into a tabbouleh. Here are three reasons why this salad rocks:
- This salad makes a perfect accompaniment to anything grilled on the BBQ. The parsley, in particular, helps to neutralize free radicals that are generated from grilling. I served it with Gwyneth Paltrow’s recipe for two pan chicken a few weeks back. It was delicious!
- It’s also delicious even if you don’t like cauliflower. Although it has a strong taste, you can’t taste the cauli because of all of the bright, herby and lemony flavours. My friend Courtney is an unapologetic cauli hater and she loved this. When it comes to tabbouleh, it’s really all about the parsley. It doesn’t matter what the vehicle is.
- It’s a great way to get several servings of veggies into your life without feeling like you’re eating a plateful of veggies. Fresh veggies are high in phytonutrients, antioxidants, vitamins and minerals!
½ head of cauliflower, grated
1 bunch fresh parsley, big stems removed
½ small bunch of mint, leaves only
2 tbsp capers, drained
1 pint organic cherry tomatoes, quartered
3-4 sundried tomatoes, soaked in water and sliced
1/2 a juicy lemon, juiced
A generous drizzle of extra virgin olive oil
Pinch of Celtic sea salt and pepper
Chop the parsley and mint. Add to a big bowl with all other ingredients and toss to combine.
Serve alongside a beautiful piece of grilled protein. For vegetarians, consider cooking ½ cup quinoa and tossing it in.
Serves four beautiful people.
Oh, and a little shameless plug. I’ll be doing a free talk at Moksha Yoga Bloor West on July 31st. Come and learn how to support your body while you’re hot yoga-ing. This talk will kick off a 21-day yoga and nutrition challenge. I hope you’ll join!