Cauliflower seems to be the new ‘it’ vegetables these days.
I like to prepare it as a faux-buttered popcorn. To two cups of broken-up cauliflower florets, I add one teaspoon oil and 1/2 teaspoon turmeric fennel salt. After I toss that together, I add a pinch of lemon zest, raw garlic and a knife-point of cayenne pepper. Taste it like this and add just enough salt and pepper to balance out the flavors.
But my favorite preparation is a gluten-free and vegan take on tabbouleh. Instead of bulgur wheat, I pulverize cauliflower in a food processor to get that rice-like consistency. It’s fresh and light, and a dish that everyone can enjoy.
- 1/2 cup onion, diced
- 1 small head cauliflower broken up in food processor
- Juice of 1/2 orange
- 1 strip of orange peel, finely diced
- Juice of one lemon
- 1 teaspoon each salt and pepper each
- 1 small bunch of parsley, chopped
- Chop cauliflower into small pieces. Then in a food processor, pulse cauliflower until you achieve a rice-like consistency.
- Mix together cauliflower and diced onion. Add juices, orange zest and salt and pepper. Using your hands, combine well. Add chopped parsley and toss to combine.