Is Cauliflower the new grain?
There seems to be nothing you can’t do with it: Grind it with the right seasonings, and you get a Pizza crust; Throw in a handful frozen cauliflower with your other smoothie ingredients and it’s a leaner and no delicious smoothie; Throw it in a frittata; make a fantastic soup; make roasted cauliflower pasta. OK, there’s a lot more but you get the idea!
Cauliflower is the “new” foodie darling:
Ideally nutritious, delicious and lean, and no carbs. Once considered boring but somewhat compulsory food, now it finds its way in no end of exciting dishes!
My herb cauliflower salad here is inspired from its other delicious herb cousin: Tabouleh. But instead of starring wheat or quinoa, it stars the humble cauliflower.
You will be amazed at how many delicious ways to serve it you will enjoy: Scroll down for variations!
Give your Food Processor all your chopping and mincing!
- 1 small head cauliflower, hard cores removed, cut in chunks
- 1/2 cup mint leaves, packed,
- 1 bunch flat parsley
- 6-8 cilantro, tough stems removed (skip if you don't like cilantro, or use dill)
- Optional: a handful shredded carrots, sliced radishes, shredded cabbage, shredded kale leaves
- 6 scallions, sliced thin
- juice of 2 lemons
- 1/2 cup olive oil
- salt and pepper to taste
- 1 tablespoon cumin
In a food processor, using the pulse button, coarsely grind the cauliflower with the metal S blade. Transfer to a bowl.
With the same S blade, grind the mint, parsley and cilantro medium-fine. Transfer to the same bowl.
Add all remaining ingredients, and mix thoroughly.
Makes about 6 cups. Keep refrigerated. Keeps well in the refrigerator several days.
Take it places!
- Serve it as is, alone or on top of shredded lettuce or other salad greens.
- Throw in diced avocado and tomato
- Throw in some cooked chickpeas, cooked beans or diced sweet potatoes
- Make it a main course salad: Throw in some diced cooked chicken or grated parmesan
- Throw it in a cheese, avocado or egg sandwich
- Try it with a tehina and zaatar dressing: substitute tehina for the olive oil, and whisk it with 1/2 cup water, or a little more