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Cauliflower Tabouli

Source of Recipe

Karla


Recipe Introduction

A modified Alton Brown "Good Eats" Recipe

List of Ingredients

1/2 cup pumpkin seeds (he used pine nuts)
2 tsp kosher salt, divided
2 tbsp freshly squeezed lime juice
1 tablespoon olive oil
1 head cauliflower, separated into florets
2 tbsp fresh parsley leaves, chopped (he used 1/2 cup)
2 tbsp chopped fresh mint
1/2 cup tomato, chopped
1/2 cup golden raisins
1/4 tsp freshly white pepper (he used black)


Recipe

Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.
Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, pepper and toss to combine. Add the pumpkin seeds (or pine nuts) and toss to combine. Cover and refrigerate for 1 hour and up to overnight before serving. Refrigerate, covered, for up to 2 days. Serves 8.