Cauliflower Tabbouleh

with Grilled Jalapeno Herb Dressing

IMG_4785.JPG
 
 

Ahhh summer salads, is there anything better? Our go-tos when the weather heats up are easy side dishes that require no time at the stove. We also believe in the power of healthy leftovers (hint: they're the secret to staying on track and making good choices), especially the ones that get better as they sit in the fridge. This little gem fits the bill perfectly--tangy, slightly spicy dressing, crunchy raw veggies and a hint of raw feta cheese (that salty, creamy Greek wonder is our favorite!) Make it as a side or top it with some grilled protein for a perfect, healthy lunch. Happy summer eating!

Roasted Jalapeno Herb Dressing

What you Need:

1-2 roasted jalapenos, skins and seeds removed

1 large clove garlic

2 limes juiced

1 t raw honey

¼ c cilantro

¼ c loosely packed parsley

¼ c loosely packed mint

⅓ c good quality olive oil

Salt to taste

 

How it’s done:

Roast jalapenos over high flame until skins on all sides are completely blackened. Place in a plastic Ziploc bag or a bowl with plastic wrap on top for 20 minutes. This allows the jalapenos to steam and the skin to separate from the meat. Remove the jalapenos from the bag and gently slide the skins off. Remove the stems and cut lengthwise, remove seeds by running a small spoon through the peppers. You can also rinse the peppers under cool water to remove the seeds.

Combine all ingredients in a blender. Blend thoroughly until creamy and smooth. We suggest starting with one jalapeno, blending, tasting and then adding more if heat is needed.

A note on jalapenos: these peppers vary greatly in heat from mild to screaming hot depending on their water content, age and varietal. Adding a little bit at a time will ensure you get the desired flavor and heat without killing your taste buds.

 

Cauliflower Tabbouleh Salad

The essentials:

3-4 cups riced cauliflower. We love the pre-riced fresh bags from Trader Joe’s but you can also make it on your own in a food processor.

⅓ c parsley, minced

⅓ c mint, minced

½ c cherry tomatoes, halved

¼ c English cucumbers, seeded and cut into ½ inch pieces

¼ c feta cheese

½ large lemon, juiced

Salt to taste

 

Optional Extras:

Minced red onion

Avocado

Grilled veggies (like zucchini or beets)

Grilled shrimp, chicken or fish (we enjoyed ours with swordfish and it was AHHHMAAZING)

 

How it's Done:

Assemble ingredients in a large bowl. Toss with dressing. Taste add salt if needed. Enjoy!