RecipesGluten FreeHealthyLow CarbPareveVegan

Raw Cauliflower Tabbouleh

Name: Raw Cauliflower Tabbouleh
Prep time: 20 min
Total time: 20 min
Ingredients: 1 medium cauliflower; 1 large seedless cucumber (diced); 1 large ripe tomato (diced); 1 bunch parsley (chopped); 1 bunch dill (chopped); 1 tablespoon chopped fresh mint leaves; Zest of 1 lemon; 1/3 cup lemon juice; 2 tablespoons extra-virgin olive oil; 1 teaspoon sea salt

Lee Gross • Mar 17, 2016 (Updated: Aug 20, 2019)Comment Jump to Recipe

Raw Cauliflower Tabbouleh Pg 23.jpg — Raw Cauliflower Tabbouleh

This is a simple tabbouleh recipe that uses cauliflower instead of the usual grain options making this dish gluten-free.

Raw Cauliflower Tabbouleh

Prep Time 20

Total Time 20

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Servings

Ingredients

1 medium cauliflower
1 large seedless cucumber diced
1 large ripe tomato diced
1 bunch parsley chopped
1 bunch dill chopped
1 tablespoon chopped fresh mint leaves
Zest of 1 lemon
1/3 cup lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt

Instructions

Chop cauliflower roughly.
Place in food processor and mince to a fine texture.
Place finely minced cauliflower in a clean, dry tea towel.
Twist and squeeze towel firmly to extract excess moisture from cauliflower.
Transfer squeezed cauliflower to a mixing bowl and combine with remaining ingredients.
Serve immediately or chill.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW

Category: Recipes

Holidays: Purim

Diets: Gluten FreeHealthyLow CarbPareveVegan

About Lee Gross

Chef Lee Gross has been studying Macrobiotics, traditional cuisines and alternative health since 1999. Having received classical culinary training and undergraduate degrees from Johnson & Wales University in Providence, Rhode Island, he pursued careers in the restaurant and retail food service industries. Lee gained experience under celebrated chefs from around the country, including such notables as Daniel Bruce at the Boston Harbor Hotel and Philippe Jeanty at Domaine Chandon in California’s Napa Valley. He also worked at Providence’s famed Al Forno Restaurant, under the tutelage of George Germon and Johanne Killeen. A chance 2001 meeting with Mina Dobic, the Macrobiotic counselor to Oscar award-winning actress Gwyneth Paltrow in 2001, led to Lee being recruited as Ms. Paltrow’s Personal Chef. Lee then joined Executive Chef Tachibe from Chaya and came on board as the opening Chef de Cuisine at M Café in 2005. Lee decided to head back to the East Coast in the fall of 2006 to start a family, but has continued to remain a Consulting Chef to M Café. He returns to California several times a year to work at M Café with Executive Chef Tachibe.“I’m passionate about food”, Lee says. “Macrobiotics allows me to feel good about the food that I cook and serve. It brings integrity and wholesomeness to my cuisine. I hope this new concept can serve as a model for a sustainable future. Cuisine today should celebrate seasonal, locally procured produce, and be crafted with less reliance on animal products and processed foods. M Café offers a recipe for a better tomorrow”.