Oh, cauliflower, is there anything you can’t do? This wonder veggie is riced in a food processor to stand in for bulgur and keep this delicious Mediterranean classic light and raw.
- 1/2 head of cauliflower
- 1 bunch flat parsley
- Juice of 1 lemon
- 1/4 c mint leaves
- Few shakes salt
- Few shakes pepper
- (Optional) 1/2 cucumber, finely diced
- (Optional) 1 small tomato, finely diced
Directions: Cut the cauliflower in half, cutting into florets. Trim the parley until you have a little pile of just the leaves. Add the cauliflower, parsley leaves, lemon juice, mint leaves, salt and pepper to a food processor and pulse until the cauliflower is rice-sized and the parsley is well chopped (i.e., no longer looks like parsley). If desired, mix in the diced cucumber and tomato once you are done with the food processing.
Options/tips: This recipe requires a food processor for best results. You may be able to get similar tastes using the blender, but you’ll lose that great rice-like texture of the cauliflower. Do not over process the cauliflower! You will end up with a wet mush.
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