Cauliflower Hemp Tabbouleh

Recipe by Chef Brian Kanak of the Toasted Oak in Novi

June 01, 2017

Ingredients

For the Salad
  • ½ head cauliflower, cored and cut into florets
  • 1 cup rough-chopped fresh parsley
  • 1 medium tomato, quartered, roasted and chopped
  • ½ cup thinly sliced scallions
  • ½ cup diced English or seedless cucumber
  • ½ cup raw shelled hemp seeds
  • 1 tablespoon fresh lemon zest
For the vinaigrette
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

1. Place cauliflower florets in a food processor; pulse until it resembles rice.

2. Combine cauliflower, parsley, tomatoes, scallions, cucumbers, hemp and lemon zest in a large bowl; set aside.

3. Whisk together oil, juice, salt and pepper in a small bowl.

4. Add vinaigrette to cauliflower mixture; toss to combine. Serve immediately.

Yield: 8 (½-cup) servings

Chef’s Note: The tabbouleh is great all on its own as a light meal or would be a tasty side dish with grilled chicken or fish.

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Ingredients

For the Salad
  • ½ head cauliflower, cored and cut into florets
  • 1 cup rough-chopped fresh parsley
  • 1 medium tomato, quartered, roasted and chopped
  • ½ cup thinly sliced scallions
  • ½ cup diced English or seedless cucumber
  • ½ cup raw shelled hemp seeds
  • 1 tablespoon fresh lemon zest
For the vinaigrette
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
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