Mint-Hempseed-Cauliflower Tabouli Salad
Raw, vegan and gluten-free
Ideal Picnic Fare for the Summer
This Mediterranean side dish is a fantastic source of antioxidants and nutrients, but the classical tabouli is made with cracked wheat.
While only a small percentage of Americans have celiac disease, a condition that makes it virtually impossible for them to process the gluten in wheat and several other grains, there are more and more children and adults with wheat and gluten sensitivities.
Using cauliflower as the base instead of wheat is a great and flavorful alternative. It has become my “go-to” grain substitute as in the Cauliflower Pizza Crust and Dehydrated Cauliflower “Popcorn”.
Hemp seeds are an excellent vegan source of easily absorbable protein, with a full profile of amino acids and Omega 3 fatty acids. The parsley and mint add vital chlorophyll and Vitamin K to this tasty mix.
Mint-Hemp Seed – Cauliflower Tabouli
Base Ingredients:
1 medium cauliflower
1/4 cup fresh mint leaves
1/4 cup curly or Italian parsley
1/2 large Vidalia or red onion, chopped
1 half cucumber, cubed
1/2 cup grape tomatoes, halved
a few sprigs of parsley and/or mint for garnish
Dressing Ingredients:
Juice from one lemon
1 1/2 TB. extra virgin olive oil or sunflower oil
1-2 garlic cloves
4 TB. raw hemp seeds
1 TB. filtered water
Sea salt to taste
Direction: Place the leaves of the parsley and mint in the food processor with the “S” blade and pulse until well chopped. Add the cauliflower and chop until you have a rice-like texture. Pour mixture into bowl and add the rest of the base ingredients, tossing well.
Dressing: In a blender or processor combine all of the ingredients and blend until smooth. Toss into salad with 2 forks or tongs, adding salt as desired. Refrigerate for several hours to allow flavors to marry.
Garnish with parsley or mint sprig before serving.
QUICK & EASY DRESSING: Simply pour in the dressing ingredients over the base and sprinkle in the hemp seeds. Toss well. (you can omit the water this way)
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