Tabbouleh, raw style

Before I get into this new recipe, allow me to announce the winner of Alissa Cohen's latest cookbook, "Raw Food for Everyone." Congratulations, dbswissy! Here is her randomly-picked winning comment:

"...looking for ways to incorporate more raw fruits and veggies in my family's diet. Also I want to support my mom who is very into the raw food diet. I would love to be able to surprise her with some great recipes!"

Now speaking of raw food recipes, I can completely understand someone's hesitation to venture into a "raw food diet." Most cookbooks have long lists of special ingredients and appliances, and some recipes take 4-5 days of preparation. That's pretty intimidating!

One of my favorite raw food blogs is "Raw on $10 a Day." I love it because not only does she post days' worth of menus that cost less than $10 per day to make (usually for 2-3 people), but most of her recipes are simple, easy, and don't require a kitchen stocked with fancy appliances.

She has a cookbook out that I really like and this is variation on her recipe for Tabbouleh. I've always been a fan of tabbouleh, so I was excited to find a version done raw style.

Sure, the weather is getting colder out there, but sometimes on a cold, windy day, you just want a fresh tasting dish with some snap to it. This recipe fits the bit - it's easy, it's full of fresh veggies and herbs, and will most definitely leave you feeling satisfied.



Tabbouleh, raw style
A variation from "Raw on $10 a Day"

1 c cauliflower florets
1 cup minced flat parsley
2 medium sized cucumbers, diced
2 tomatoes, seeded and diced
1/2 large onion, diced
1/4 cup minced fresh mint leaves
1/3 cup fresh lemon juice
1/4 tsp garam masala
1 tsp balsamic vinegar
Drizzle of olive oil
Salt and pepper

Place cauliflower florets in food processor. Pulse until it becomes small rice-sized pieces. Add to a large mixing bowl and combine with remaining ingredients. Season to taste with salt and pepper. Serve and enjoy!