Raw Cauliflower Tabbouleh (Vegan, Paleo, GF)
‘Summer afternoon – summer afternoon; to me those have always been the two most beautiful words in the English language.’
– Henry James
In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars.
-F Scott Fitzgerald
I can feel autumn approaching in the hydrangea skies and the puddling apricot clouds at dusk. The birds have a slightly frantic tone as they swoop around the garden and the bumble bees are nursing at the milkweed like hungry calves gulping and splashing in their greed.
Only the laissez faire squirrels swish around the yards like winter is an imaginary construct. Often they are simply dicks. I have watched a certain grey squirrel named Fievel in the branches of my peach tree pluck a ripe golden fruit, take one bite and literally toss it over his shoulder and pluck another, and another and another. I would shoo him off except his antics leave me breathless with laughter. I suppose the price of admission to this comedy act is 10 perfect peaches. I am willing to pay that for a belly laugh.
A quick, lemony, herbaceous grain-free salad that ticks all the boxes of flavorsome and hearty.
- 1 med cauliflower
- 1 red pepper, diced
- 1/2 cup diced sweet onion
- 1 bunch parsley, minced
- 1/3 cup pinenuts, toasted
- 2 cloves garlic, minced
- 1/3 cup dried cranberries or raisins
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup cucumber, diced
- 1/2 cup tomato, diced
- salt and pepper to taste
- 1/2 avocado optional
Chop up your cauliflower extremely fine to the size of say quinoa. Feel free to use a food processor for this but don't over process or it will be mushy. Place in a large bowl.
Throw the rest of your ingredients into the bowl with the cauliflower and toss.
You are good to go!