Name: Raw Cauliflower Tabbouleh
Yield: 6 servings
Cuisine: Plant-forward
Ingredients: 1 medium head cauliflower, cut into florets; 2 packed cups finely chopped parsley; ½ cup finely chopped mint; 2 ripe tomatoes, seeded and diced; 1 large cucumber, diced; 3 scallions, thinly sliced; ⅓ cup fresh lemon juice; 1 tablespoon extra-virgin olive oil; ½ teaspoon ground sumac; Black pepper, to taste; ¼ teaspoon salt, optional

Ingredients

1 medium head cauliflower, cut into florets

2 packed cups finely chopped parsley

½ cup finely chopped mint

2 ripe tomatoes, seeded and diced

1 large cucumber, diced

3 scallions, thinly sliced

⅓ cup fresh lemon juice

1 tablespoon extra-virgin olive oil ^HA

½ teaspoon ground sumac

Black pepper, to taste

¼ teaspoon salt, optional ^HA

Directions

Pulse the cauliflower florets in batches until they resemble coarse grains. Do not process them into a paste.
Transfer the cauliflower to a large bowl and add the parsley, mint, tomatoes, cucumber and scallions.
Whisk the lemon juice, olive oil, sumac, pepper and optional salt.
Toss the salad with the dressing and chill for 15 minutes before serving.

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