Let me start out by saying that most of the raw dishes I make are not all that time consuming. But this one did take a little more time that usual. But fear not, for it was/is , well worth the effort.
If I may make a suggestion, unless you have the time on your hands, is to wash all your herbs ahead of time and maybe make this salad the day after. Again, your choice. I had four different herbs to wash and cut. So, if not for my daughter, we would have eaten at midnight.
I had this recipe sent to my Email box, looked at it and wanted to make it. But I deleted it, thought I had saved it somewhere, but did not. Thank the stars above for thee Internet. I kept searching for the title and found it after about three hits. And this lovely young woman had it on her blog, who I happen to subscribe to on YouTube. And she goes by the name of Meghan Telpner from Making Love In The Kitchen
If you have not visited her on her blog, or anywhere else, then get off your hiney and go see what she has to offer. She is such a breath of fresh air that you will want to keep on visiting her again and again. But now on to the recipe you have all been waiting for.
1 head of cauliflower
1/3 cup fresh lemon juice
1/3 cup olive oil
1 bunch cilantro, chopped
1 bunch parsley, chopped
1 bunch mint, chopped
1/4 cup basil, chopped
2 cups cherry tomatoes, quartered and seeded (we had to use regular tomatoes, but the cherry tomatoes would have been nicer)
1 red bell pepper, chopped(We used green)
1/2 cup black olives, seeded and sliced(Had none)
salt and pepper to taste
Process cauliflower in food processor with ‘s’ blade to achieve cous cous like consistency (can also chop finely by hand).
Place in bowl and add lemon juice, olive oil, salt and pepper.
Mix in herbs, tomatoes, pepper and olives.
Stir well and serve chilled.
This is great to enjoy on a bed of greens.
This dish will definitely be on our table a whole lot more. It was a lot of food, so plenty for left overs. It definitely looks like cous cous. But when my husband came home and saw the bowl on the table, he thought it was Tabouleh salad. But this dish was so good, that I fell in love. All thee herbs are very powerful and yet none of them take over the dish. The simplicity of the salad is scary. You would think it would have too much of an over-powering taste, but it is nothing like that. This is just one of those things that you just have to make and see for your self how good a dish it really is. And trust me, you will not be disappointed one little bit.