CAULIFLOWER TABBOULEH Serves 4 for the salad: • 1 large cauliflower, leaves removed • 1 pint (1.5 cups) grape or cherry tomatoes, sliced • 1.5 cups fresh parsley, minced • 1 & 1/4 cups finely chopped celery • 3/4 cup cilantro, minced • 2-4 green onions, thinly sliced (about 1/2 cup or more) • 2 tablespoons hulled hemp seeds for the dressing: • 1/3 cup red wine vinegar • 2 tablespoons flax seed oil (or extra virgin olive oil) • 1 teaspoon pure maple syrup (or other liquid sweetener) • 1/4 teaspoon fine grain sea salt 1. Use food processor with the grater blade attachment OR box grater. Scoop into a large bowl. 2. Stir the rest of the vegetables into the bowl. 3. Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. Serve immediately or place it in the fridge for a few hours develop the flavors. Just before serving, sprinkle with hemp seeds for added protein. Salad will keep in a container for a couple days in the fridge. ENJOY!
Posted on: Tue, 08 Oct 2013 23:00:00 +0000
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