Cauliflower Tabbouleh
1 ea Head of Cauliflower (Grated)
1 ea English Cucumber (Small Dice)
1 pt Cherry Tomato (Quartered)
2 C Flat Leaf Parsley (Minced)
2 C Mint (Minced)
4 oz French Feta (Crumbled)
6 ea Cloves Garlic (Shaved- Blanched in boiling water and fried in olive oil until crispy)
2 oz Pistachio (Toasted & Chopped)
1 bunch Watercress (Picked & Washed)
Lemon & Oregano Vinaigrette- Recipe Follows
Grate the cauliflower in a large bowl with a box grater. Mix with the English cucumbers, quartered cherry tomatoes, minced parsley and mint, crumbled French feta, and the pistachios. Dress with 4 oz of the lemon & oregano vinaigrette and season with salt and pepper to taste. Place a mound of the dressed tabbouleh on a plate. Take 2 oz of the picked watercress and dress with some more of the lemon & Oregano vinaigrette, place on top of the tabbouleh. Garnish with toasted garlic chips.
Lemon Oregano Vin
This recipe is for a ½ Gallon
1 Pint Fresh Lemon Juice
1 Pint Roasted Garlic and reserved oil
1 Cup Oregano
1 Pint EVOO
1 Pint Lemon Olive Oil
2 T Dijon Mustard
Combine roasted garlic, lemon juice, Dijon, oregano and lemon juice in vita prep. Slowly add Olive and Lemon oil to emulsify. Season with salt and pepper to taste.
