Cook: Super Bowl Munchies Alternative

Raw Cauliflower Tabbouleh

 

 

 

 

 

 

 

 

If you plan to have a few pals over to watch the big game on Sunday, consider serving a “dip” that’s a little more waistline and artery friendly! The following recipe from Pure Wow can be altered a bit to create a more dip-like consistency by adding plain greek yogurt or low fat sour cream until you have reached the desired consistency. Homemade pita crisps* or toasted naan bread would be a healthy alternative to potato or corn chips for dipping! Now you are really ready for some football!

Raw Cauliflower Tabbouleh
 
  Recipe adapted from “The Clean Plates Cookbook” by Jared Koch (Running Press)
 
Makes 6 to 8 side-dish servings (about 7 cups) Start to Finish: 40 minutes
INGREDIENTS DIRECTIONS
Juice of 1 to 2 lemons

2 pounds cauliflower, cored and cut into large bite-size pieces (about 6½ cups florets)

1 large cucumber–halved lengthwise, seeded and cut into ¼-inch dice (about 2 cups)

1 large tomato, cut into ¼-inch dice (about 1 cup)

¾ cup finely chopped flat-leaf parsley

½ cup finely chopped dill

1 tablespoon finely chopped mint leaves

2 tablespoons extra-virgin olive oil

Fine sea salt

1. Zest one of the lemons. Juice the zested lemon along with enough of the remaining lemon to yield ??? cup lemon juice. Set the zest and juice aside.

2. In the bowl of a food processor, pulse the cauliflower to finely chop it into small, grainlike pieces, scraping down the bowl with a rubber spatula as needed. Cover a work surface with a clean, dry kitchen towel and turn the cauliflower out onto the towel. Twist the cauliflower in the towel to extract any moisture.

3. Transfer the cauliflower to a large mixing bowl and add the lemon zest, lemon juice, cucumber, tomato, parsley, dill, mint and olive oil. Season to taste with salt and serve at room temperature or chilled.

 

 * Cut a pita or tortilla shell into triangles by using a pizza cutter and bake @350 degrees until crispy.

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