Shuk by Einat Admony

Author:Einat Admony
Language: eng
Format: epub
Publisher: Artisan
Published: 2019-03-17T16:00:00+00:00

Cauliflower Tabbouleh with Crunchy Seeds

I have no idea who came up with the idea of breaking cauliflower into tiny bits and using them as a gluten-free couscous of sorts, but I’d like to give her a Nobel Prize. Some recipes call for blanching the cauliflower before crushing it, but I think raw is better for salads since it has a fresher taste and a crunchy, bulgurlike texture. Just be sure to use a perfect head of cauliflower—snowy white, tightly closed, and unblemished. Feel free to change up the seeds with different varieties, combinations, and ratios. When pomegranates are in season, add some of their seeds for extra crunch, flavor, and color.

Serves 4 to 6

3 tablespoons sesame seeds

Olive oil, for frying

3 tablespoons pine nuts

3 tablespoons hulled pumpkin seeds (pepitas)

3 tablespoons hulled sunflower seeds

1 medium cauliflower, cored and cut into large florets

1 tablespoon nigella seeds

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh parsley

3 tablespoons fresh lemon juice, plus more as needed

3 tablespoons extra-virgin olive oil, plus more as needed

1 teaspoon kosher salt, plus more as needed

Freshly ground black pepper

⅓ cup (60 g) fresh pomegranate seeds, for garnish (optional)

Toast the sesame seeds in a dry medium skillet over medium heat, stirring continuously, for a couple of minutes, until golden. Transfer to a small plate and let cool.

Line a plate with paper towels. Heat a thin layer of oil in the same skillet over medium-low heat. Add the pine nuts and sauté, shaking the skillet frequently, until they just turn light golden, 3 to 4 minutes. Use a slotted spoon to transfer them to the paper towels. Fry the pumpkin and sunflower seeds in the same manner; transfer them to the paper towels as well.

Pulse the cauliflower florets in a food processor until they are broken down to couscous-size crumbles. Transfer the cauliflower to a large bowl. If there are any large pieces left, return them to the food processor and pulse until they reach the desired size, then add them to the bowl.

Add the sesame seeds, pine nuts, pumpkin seeds, sunflower seeds, nigella seeds, cilantro, mint, and parsley to the bowl with the cauliflower. Add the lemon juice, oil, salt, and some energetic twists of pepper and toss to combine. Taste and adjust the seasoning, adding more salt, pepper, lemon juice, and/or oil as needed to make the salad yummy and bright.

Sprinkle the pomegranate seeds on top (if using) and serve promptly.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.