This has to be one of my favorite summer side dishes. A sort of veggies and dip by the bowl if you will. A double batch prepared and left in the refridgerator is perfect for lunches and dinners during the week. Works great as a side dish to bring to all those outdoor gatherings during the summer!
Tahini is a great staple to keep in the pantry- it packs a healthy dose of calcium and essential fatty acids. Commonly used in middle eastern dishes such as hummus. Buy tahini in glass jars and store in the refridgerator to prevent the oils from going rancid!
Cauliflower Tabbouleh
½ medium head of cauliflower, process florets in food processer until it is quite small.
½ red pepper, diced
½ English cucumber, diced
2 green onion, sliced thinly
2 small carrots, peeled and diced
Large handful of parsley and or cilantro, roughly chopped
2 cloves garlic
3 Tbsp Tahini
2 Tbsp lemon juice
1 tsp cumin
1 tsp sea salt
Enough warm water to thin the consistency of dressing (about half cup)
Method
Combine cauliflower, red pepper, cucumber, green onion, carrots and parsley/cilantro in bowl and toss to combine.
In a second bowl stir together the garlic, tahini, lemon juice, cumin, sea salt until well incorporated. Then slowly add in warm water while stirring until you reach the consistency of salad dressing.
Pour dressing over vegetable mixture and toss. You can serve immediately or let rest in refrigerator until ready to consume
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