Cau-bouli! We know, we know, you want more cauliflower. Now that you’ve been inspired by our cauliflower recipe roundup and made some delicious cauliflower quiches + butternut mash, you just can’t get enough. Thankfully, it’s cauliflower week and we’re gonna keep it coming! This time, we’re putting a raw spin on cauliflower and making a delicious vegetable salad that doesn’t involve any cooking. Inspired by Lebanese tabouli, we removed the bulgur and replaced it with cauliflower!
- 1 head of cauliflower
- 2 bunches of parsley, stems removed
- 1 bunch mint, stems removed
- 1 tomato
- 2 scallions
- 1/4 cup olive oil
- 1/8 cup lemon juice
- tools: food processor
First, we’re going to chop it all up!
Begin by rinsing your cauliflower and scallions. Break apart the cauliflower into large florets so your food processor doesn’t die when trying to dice the cauliflower ;). Then, chop the scallions into large pieces. Add it all into the food processor and pulse until it looks like grains of rice. Add in lemon juice and set in a large mixing bowl.
Then, we’re going to do the same with the parsley and mint. Throw all the de-stemmed parsley and mint into the food processor and pulse until it’s finely shredded. Put in the bowl with the cauliflower.
Chop the tomatoes into large chunks and then toss it into the bowl. Pour in olive oil, and mix it all up! Add salt and pepper to taste.
Prepare your endive boats by cutting off the stem and peeling off the outer leaves. Spoon a tablespoon of caubouli into each endive boat and you’re good to go!
You can also serve it up in a big bowl or platter surrounded by endive leaves for a healthier take on chips + dip. And for more yummy ways to use endives, check out last summer’s roundup of 3 ways to use the incredible edible endive.