RAW CAULIFLOWER TABBOULEH

RAW CAULIFLOWER TABBOULEH image

Yield 6 to 8 side-dish 7 cups

Number Of Ingredients 10

Juice of 1 to 2 lemons
2 pounds cauliflower, cored and cut into large bite-size pieces (about 6Â½ cups florets)
1 large cucumber--halved lengthwise, seeded and cut into Â¼-inch dice (about 2 cups)
1 large tomato, cut into Â¼-inch dice (about 1 cup)
Â¾ cup finely chopped flat-leaf parsley
Â½ cup finely chopped dill
1 tablespoon finely chopped mint leaves
2 tablespoons extra-virgin olive oil
Fine sea salt
Directions

Steps:

1. Zest one of the lemons. Juice the zested lemon along with enough of the remaining lemon to yield â " cup lemon juice. Set the zest and juice aside. 2. In the bowl of a food processor, pulse the cauliflower to finely chop it into small, grainlike pieces, scraping down the bowl with a rubber spatula as needed. Cover a work surface with a clean, dry kitchen towel and turn the cauliflower out onto the towel. Twist the cauliflower in the towel to extract any moisture. 3. Transfer the cauliflower to a large mixing bowl and add the lemon zest, lemon juice, cucumber, tomato, parsley, dill, mint and olive oil. Season to taste with salt and serve at room temperature or chilled.