Sooooo summer’s almost over.
I hate to be the person to say it, but it’s true. How are you guys feeling about that?
On one hand, I’m sad to say bye to the warm vacation weather and familiarity of home, but I’m also ready to head back to school.
I don’t know if that’s an unpopular opinion or not, but it’s mine because this summer has been crazy hectic and because New England fall is seriously a treat.
However, I will be sad to see the breezy summer recipes fade out in favor of richer flavors. And eating outdoors is something I seriously wish I had done more this year.
This tabbouleh salad is the epitome of summer freshness. Made with leafy kale and fresh riced cauliflower, this tabbouleh gets its flavor from an extensive list of herbs and spices and veggies.
Topped with feta (leave it off if you’re vegan!) and toasted pine nuts, this salad is a texture and flavor gem. Plus, it mostly comes together in a food processer before you mix everything up with your hands (who doesn’t love when a recipe has basically two steps?!).
You’ve gotta give this one a go, people. Enjoy! xx
- 1½ cups riced cauliflower (about ⅓ of a large head of cauliflower)
- 2 cups shredded kale
- 1 tbsp olive oil
- 1 clove garlic
- ¼ cup roughly chopped red onion (about ⅓ of a red onion)
- ¼ cup grape tomatoes
- ¼ of a cucumber, roughly chopped
- 1 tbsp tahini sauce
- 4-6 mint leaves
- pinch cilantro
- 1 small green chile
- juice of one lime (or half a lemon)
- ¼ tsp fresh grated ginger
- ½ tsp dried dill
- salt to taste
- ½ cup crumbled feta
- ¼ cup toasted pine nuts
- In a food processor, combine olive oil, garlic, lime juice, tahini, mint, cilantro, chile, ginger, and dill until a liquidy paste forms.Add onion, tomatoes, and cucumber and pulse until well combined but not too smooth.
- In a large bowl, combined kale, riced cauliflower, dressing from processor, and mix well (I used my hands!). Add salt to taste and mix a little more.
- Top with crumbled feta and toasted pine nuts before serving.