Tabouleh’s Cousin, aka Cauliflower Salad

I felt like making something new and parsley sounded really appetizing. Of course, whenever I think of parsley, tabouleh comes to my mind. I'm fortunate enough to have visited Greece on several occasions and I always loved the delicious Mediterranean dish, which inspired me to come up with this salad. I used to prepare it the traditional way, with bulgur, which is not gluten-free and requires cooking.... Now here's a version you can enjoy without the undesirable side effects later : )

There's more good news:
Cauliflower, a cruciferous vegetable, is an excellent source of vitamin K and vitamin C, and a very good source of manganese. It has about 2 grams (in 100 g) of complete protein as well! If cancer prevention is high on your list than cauliflower should be on your shopping list! It has been shown to be especially good for protecting us from cancer in the ovaries, breasts, colon, prostate, and bladder. It also has a very high fiber content, which means it’s good for supporting the digestive system…so eat up!
Parsley is very high in vitamin A, vitamin C, vitamin K, and folate, and is an excellent source of minerals such as calcium, magnesium, and potassium. What better combination!?


Cauliflower Salad
Ingredients:
Serves 2 (or 1,  for a meal)
2-3 slices red onion, finely chopped
juice of 2 (or 1 Meyer) lemon(s)  
1/2 head or 6-8 florets cauliflower, very finely chopped
a handful of parsley, finely chopped
1/2 cucumber, diced small
10 leaves fresh oregano or mint
(or 1 tsp if using dried)
3-4 tbsp olive oil 

Five colors in one meal!

salt to taste
1 large tomato, cut into small chunks
                                                                   
Directions:
Start by chopping up the onion. Place in a large mixing bowl and add the lemon juice. (Letting it sit while chopping up the rest of the ingredients helps break down the onion and you will not smell like it all day. It will also help if you're sensitive to fructose.) Next, chop up the cauliflower into tiny crumbs, and the parsley until it's really fine. (This takes a while using a knife, alternatively, you may use a food processor to chop up the cauliflower, and later the parsley, if you wish). Add them to the onion, along with the cucumber, add a couple of pinches of salt, and drizzle with olive oil, then mix well. Now do a taste test and adjust the amount of salt. Transfer the salad into a serving bowl and pile the chunks of tomato on top or, if served immediately, mix them in as well, it will add to the juiciness of it. Bon Appetit!

Featured in Funky Raw, UK's raw food magazine