I was at the market yesterday and I found the most gorgeous looking cauliflower. I’m not kidding, it was the most beautiful shade of lavender. I’ve only ever seen it in culinary magazines and cooking shows but never in person. What made me even happier was the fact that it was on sale! I bought it and stared at it for a while. I thought about it and realized that I didn’t want to cook it because it would dull the color. I also didn’t want to just chop it up for a traditional salad or veggie platter. A dear friend of mine suggested that I make a tabouli out of it. I LOVED the idea so much that when I got home that was the first thing I did. The result of this dish was extremely rewarding in that the acidity of the dressing made the cauliflower turn from a gorgeous purple to pink. I served it to my daughter and told her that this was a special “Pink Princess” salad. Her reaction was priceless! ❤
Cauliflower Tabouli Recipe
5 cups of chopped cauliflower florets (I used purple cauliflower but you can use white cauliflower.)
- 1 1/2 cups of chopped parsley
- 1 small onion finely diced
- 1 cup of freshly diced tomato (not canned)
- 1 tsp of minced garlic
- 1 tsp of pink sea salt
- 2 TBS olive oil
- 4 TBS of freshly squeezed lemon juice
- Ok, hang in there, the instruction might be rough here…just kidding.
- Take a bowl and combine all the ingredients 😀
- Now grab a fork and dig in!
Note: This is a dish you can make the day before and it will taste great the next day.
Recipe makes 6 serving.
Clean Eating Gluten Free Foodie
Peanut/Tree Nut Free
Top 8 Allergen Free
21DF: 1G 1tsp