#TastyThursday – A very Zelicious Cauliflower Tabbouleh

In the heat of what seems lime an endless Florida summer, sometimes all you want is a simple, no cook recipe to help rejuvenate you after a long, hot day.

Raw vegan tabbouleh

1. Lois Frankel, Dr. David Dodson, Yolette BonnetIngredients:

● 1⁄2 Cup grated cauliflower

● 1 Clove garlic clove, minced (optional)

● 1⁄4 Cup fresh lemon juice or lime juice

● 1 Bunch chopped fresh flat­leaf parsley

● 1 Bunch chopped fresh cilantro

● 1⁄4 Bunch chopped fresh mint

● 1⁄2 Red pepper very finely chopped

● 3 Medium sized tomatoes chopped

● 1 Bunch scallions, finely chopped

● 1⁄2 Onion chopped

● 1 Cucumber chopped

● 1⁄4 Cup extra virgin olive oil

● 1⁄3 Teaspoon Lebanese 7­spices

● 1⁄4 Cup sunflower sprouts, chopped

● 1 Romaine lettuce heart, leaves separated, chopped, washed and dried

● Sea salt, pepper to taste

 

Directions: Combine all ingredients in a large mixing bowl and mix together well. Leave in the refrigerator until ready to be served.

 

Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593