Do you have a favorite dish? This Summer I tasted a Cauliflower Tabbouleh with crunchy seeds at Balaboosta restaurant owned by Chef Einat Admony. After having her salad and actually working with her on a private event, I bought her book Shuk for inspiration in my kitchen. And because there were several salads that I wanted to recreate. Then I started playing around with all the ingredients in most of her salads and created this one of my own. It’s a twist on the Cauliflower Tabbouleh with crunchy seeds. I wanted to add more greens to it so I did!

I’ve been posting my salads on Instagram and have been asked to share the recipe so here goes:

SALAD MAIN INGREDIENTS:

• Cauliflower florets – lightly blended in food processor until crumbled
• Chopped kale (like 4-5 whole leaves)
• Parsley 
• Cilantro
• Mint leaves
• Sesame seeds 
• Pumpkin seeds 
• Pine nuts
• Sunflower seeds
• Sliced dates or cranberries

SALAD DRESSING/SEASONING:

• Salt and pepper (to taste) 
• 1 lemon (lemon juice to taste)
• Olive oil 

Take all the seeds in a pan and roast for color and enhanced flavor with a little olive oil in pan then place seeds on the side to until all your other ingredients are mixed together.

Add seeds at the end when you’ve chopped all of your main ingredients and blended the raw cauliflower florets.

Use 1.5 table spoons of each seed or as you desire… just a slight sprinkle of the sesame seeds, though.

By the way I put lots of dates in it but, you can substitute for whatever you want or maybe you don’t need the sweet. I add the lemon juice to taste. I’ve perfected this twist on the salad. It’s my absolute favorite!! I hope you enjoy!