Cauliflower tabouli

Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento

Cauliflower is a versatile and important vegetable, as it is a member of the cruciferous family, touted for its cancer-preventing properties. Here's a way to serve cauliflower in place of a grain, which might surprise your taste buds!

Ingredients

1 head cauliflower
3 red tomatoes, diced
1 1/2 cups garbanzo beans
1 to 2 cups chopped fresh parsley
2 to 4 tbsp. chopped fresh mint
4 scallions, minced
1/3 cup freshly squeezed lemon juice
2 tbsp. vegetable broth
2 tbsp. reduced-sodium soy sauce
Julienned cucumber (optional)
Salt and black pepper, to taste

Directions

Chop cauliflower in a food processor or grate with a box grater to the size of very small grains. Toss in a bowl with remaining ingredients. Season with salt and pepper to taste.

The Nutrition Professor's Cook Smart Tip:
Enjoy delicious leftovers the next day, adding a squeeze of fresh lemon juice right before eating.