Cauliflower and Pomegranate Tabbouleh Salad
Doug and I recently returned from a belated honeymoon to the Maldives aka paradise. One of the resorts we stayed at, Cocoa Island had a special raw food menu! You can imagine my shock and delight! We were 20 hours by plane away from home and I could eat raw food! This recipe is inspired by one of the delicious salads I enjoyed while there.
Cauliflower and Pomegranate Tabbouleh Salad
- 1 head cauliflower
- 1 cup pomegranate seeds
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 2 cups baby arugula
- 1/4 cup lemon juice
- Your favorite raw crackers (I like Brad’s Raw Indian flavored for this salad)
- sea salt to taste
- black pepper to taste
- stevia to taste
- Chop cauliflower into small florets and process in food processor until “rice like” consistency is achieved. Alternately grate cauliflower on large side of a box grater.
- Toss Cauliflower “tabouleh” with pomegranate seeds, parsley, mint and lemon juice. Add sea salt, pepper and stevia to taste.
- Place the arugula at the bottom of a large bowl. Top with cauliflower mixture and raw crackers.
This salad would also be delicious wrapped in a collard leaf as a different take on a Cauliflower Dolma.
