This dish is great for the summer months and makes the perfect addition to any meal or eaten as a main and even lunch! Even though, the meal is light and refreshing, I often times have something like this during the winter months. Our bodies may be craving comfort foods that are warming and filling. However, these meals can often leave us feeling a bit sluggish and zap our energy. When I find myself missing workouts and moving less throughout the day due to the long winter days, I tend to gravitate towards lighter and more refreshing meals to refuel my body and restore the energy that has been lost. This raw cauliflower tabbouleh salad will give your body and digestive system a break from the heavier stews and dinners that your body has become accustomed to.
1 head cauliflower (medium sized)
1/2 small red onion, diced
1 cup cherry tomatoes
Juice of 2 lemons
Few handfuls of parsley (adjust to taste)
3 leaves kale (or 2 handfuls of spinach leaves)
2-3 T of olive oil
salt & pepper to taste
1-2 tsp. cumin
Cut the cauliflower into bite sized pieces and add to the food processor. Pulse until "cauliflower rice" has formed. Roughly 2 minutes. Set aside in a bowl.
Remove the stems from the parsley and kale (or spinach). In the food processor, pulse parsley and kale leaves with diced onion, juice of 1 lemon, salt, pepper, cumin, and olive oil until well combined. Taste test the mixture and adjust to your taste. Add to a large mixing bowl.
Add the cauliflower to the mixing bowl. Here, you can either add the cherry tomatoes whole or quickly add to the food processor and pulse until chopped. Add the tomatoes to the mixture and with a wooden spoon, combine.
At this point the dish is complete! You can adjust to your taste and drizzle the juice of the second lemon before serving. I usually pair mine with hummus & toast!
The tabbouleh will last in an air tight container for a few days.