This Memorial holiday weekend was spent catching up on me time! I finished a project sanding and staining a couch & chair for my covered patio. I read a chapter in a book I am determined to finish. I added a few blogs to my Reader preferences in Word Press. Lastly, I watered my neighbor’s flowers praying they will recover from my forgetfulness.
Every now and then I am lured to Pinterest and I found some time to indulge “pinning”. A quiet Sunday afternoon between projects fit the bill this weekend, and I proceeded to experiment a bit. First was research for anything cauliflower since I had this in my fridge. For some reason, tabbouleh popped in my mind. Hey, I’ve riced cauliflower with great results in other dishes, why not tabbouleh? So, how could I mix up a few recipes to adjust to my palate?
Riced cauliflower was the start of this incredible dish that will now be my summer salad keeper. I substituted mint for arugula since I had it on hand in my garden. End result? Amazing! This will feed 6-8. If you happen to have leftovers, I recommend livening the salad with fresh lemon juice before serving.
1 small to medium head cauliflower, trimmed to flowerets
5 large Roma tomatoes, deseeded and diced
2 cups flat leaf parsley, finely chopped
1 cup arugula, finely chopped
1 bunch green onions, white & green part sliced
1 English cucumber, peeled, cut in half. Scoop out seeds, chop fine
1/3 cup quality olive oil
Fresh lemon juice from 1 large lemon
Zest from lemon – use a micro planer
Sea salt and freshly ground pepper to taste
Place cauliflower in batches in food processor with S blade. Process until you have the consistency of couscous. Transfer cauliflower rice to large bowl and combine well with rest of ingredients. Serve at room temperature.