With the Thrive Foods Direct giveaway proving to be extremely popular, I am loving sharing quick, easy, healthy meal options to soften the blow for the rest of us who aren't lucky enough to win a week's worth of vegan meals (breakfast, lunch, and dinner) delivered! So, as promised, here is one of my all-time favorite alkaline dishes that anybody can prepare in less than 15 minutes. I absolutely love this raw, vegan cauliflower tabouli because it is super quick and easy, and absolutely delicious! Bursting with fresh flavors, live enzymes, and nutrients, this serves as a complete meal on it's own, or a yummy side dish.
Those of you who have been following me for a while would be familiar with my tabouli obsession. I have honestly contemplated "death by tabouli" many times. Seriously, if the world was ending in a day, I might just spend it eating this tabouli! That is how good it is. Whilst I do enjoy my gluten free quinoa tabouli, any day of the week and twice on Sundays, this raw version using finely chopped cauliflower is a glorious completely raw option that Scott and I enjoy almost every single week.
This simple blend fools even the most devoted "raw cauliphobes" who don't even realize the fluffy white stuff they are scoffing with delight is cauliflower! The secret to getting this salad juuuuust right is pulsing the cauliflower into tiny grain-size pieces in the food processor, and then chopping the other ingredients into tiny pieces by hand, in order to get a nice balance of colors and flavors. As I have mentioned many times, finely chopped salads appeal to the socialist in me. Every lift of the fork gets it's fair share of the magic!
You are also going to get the best results if you scoop out the flesh of the tomatoes and the seeds of the cucumber. This prevents the salad from getting too watery. I save the flesh and seeds for a gazpacho-style tomato smoothie on the same day!
This salad is a winner, and is popular with everybody I serve it too.