Let’s Eat Recipe: Cauliflower Tabouleh & Summer Gazpacho Salad

Cauliflower Tabouleh

1 small head cauliflower (3 cups cauliflower couscous)

• 4 cups parsley leaves and tender stems
• 1 1/2 cups mint leaves
• 1/2 cup chopped scallions
• 2 cloves garlic
• 3/4 cup finely chopped ripe tomatoes
• 1 cup finely chopped cucumber
• 1/2 tsp salt
• 3 tbsp lemon juice
• 1/3 cup extra virgin olive oil

Cut the small head of cauliflower into florets and place them in a food processor. Pulse until they are broken down into a fine powdery consistency (much finer than cauliflower rice). Transfer to a bowl.

Add the parsley, mint, garlic and scallions to the food processor and pulse until everything is broken down into small bits. Transfer to the bowl with the cauliflower couscous.

Add the chopped tomatoes and cucumber to the bowl. Season with salt and add the lemon juice and extra virgin olive oil. Leave the salad to sit for approx 10-15 minutes before serving.

Summer Gazpacho Salad

INGREDIENTS

• 1 cup diced red onion, from 1 small red onion
• 3 lbs tomatoes
• 1 English (or hothouse) cucumber, seeded and large chopped (no need to peel)
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 teaspoon Tabasco
• 3 tablespoons balsamic vinegar, best quality
• ¼ cup extra-virgin olive oil, best quality
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh basil

INSTRUCTIONS
Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain.

Mix ingredients together in a large bowl –

Chill the salad the refrigerator for at least 1½ hours and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you’ll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary.