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Cauliflower Tabouli

July 8, 2011

I can’t remember where I found this recipe, but it has been sitting in my “please try me out” pile for awhile now. It seemed like the perfect light summer side dish to make alongside some salmon burgers the other night, and it lived up to my expectations. The grocery store near my parents did not have any mint, so we substituted basil. Hope you like it’s lemony goodness as much as we did!

You will need:

  • 1 medium-sized head of cauliflower
  • 2 plum tomatoes, diced
  • 4 scallions, chopped
  • 1/2 c flat leaf parsley, chopped
  • 1/4 c basil, chopped
  • 3 lemons, zested and juiced
  • 4 T olive oil
  • 3 t reduced-sodium soy sauce
  • Salt and pepper, to taste

Then you…

  1. Grate cauliflower into grain-size pieces with a box grater.
  2. In a large bowl, toss with diced tomatoes, scallions, parsley, basil and lemon zest.
  3. In a small bowl, whisk together the lemon juice, olive oil and soy sauce.
  4. Stir into the cauliflower mixture.
  5. Season with salt and pepper to taste.
  6. Allow to chill for about 30 minutes before serving to give flavors time to meld!

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