Cauliflower Tabouleh with Preserved Lemon Tahini Dressing.

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Two things that seem to always work together are cauliflower and chickpeas. 

I learned how to make raw cauliflower couscous while on my 5 Day Raw Food Cleanse and have been making different variations of it ever since. Using cauliflower instead of using a grain keeps the meal light and packed with veggies. This Cauliflower Tabouleh is a satisfying meal or makes a great side salad.

First, let me tell you about the dressing… 

I think I have come up with the BEST version of my Lemon Tahini in this recipe as well. I know, I know, I say that a lot, but by adding one new ingredient to the mix, I created a lemon tahini dressing that is pure magic. Heard of Preserved Lemons? Well, my friend, you will be thanking be after you try them as they are SOOOO delicious. Salty and sweet, they add the perfect flavour to any salad dressing or sauce.

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WHAT YOU NEED

For the Tabouleh Salad

  • 1 head of organic cauliflower
  • 1 can of chickpeas
  • 1 bunch of parsley
  • 4 organic mini cucumbers
  • 2 cups of chopped up cherry tomatoes

For the Preserved Lemon Tahini Dressing

  • 1-2 wedges of preserved lemon (depending on how salty you like it)
  • 1/2 cup of water
  • 1/2 cup of cashews (obviously pre-soaked for a t least an hour is best)
  • 14 cup of tahini
  • 1 cloves of pressed garlic
  • 1 tbsp of Olive Oil

WHAT TO DO

  1. Using your food processor, pulse up cauliflower until it forms “couscous”. It should just take 10-20 seconds of pulsing. Remove cauliflower couscous from the food processor and put into a large salad bowl.
  2. Still using your food processor, shop up the parsley. Sure you could chop it all by hand…but it only takes a few seconds in the food processor and you already have it out:) Remove and add to the large bowl.
  3. Chop up cucumber and tomatoes so that every is uniform in size. Add to the bowl.
  4. Open and rinse your chickpeas. Add to the bowl.
  5. Now it’s time to make that yummy dressing! In the food processor (I don’t even wash it after the parsley) add the preserved lemon, fresh lemon juice, water, olive oil, cashews, tahini and garlic and blend until smooth. You may need more water or lemon juice. 
  6. Dress your cauliflower tabouleh with the dressing and toss.
  7. Serve and enjoy:)

 

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Rebecca