I recently came across a recipe for “detox taboulleh” from Oh She Glows which uses cauliflower rice instead of regular grains. I wanted to try something with cauliflower rice again and I decided to try this recipe. It was well worth it. We paired the salad with flatbread and hummus and it was delicious. Because the recipe was so healthy I made very few changes. I used a bit more tomatoes and onion, a bit less cilantro, and sesame seeds instead of hemp seeds. I also used the shredding blade on my food processor to grate the cauliflower and celery. I used:
- 1 large cauliflower, leaves removed
- 1.5 pints grape or cherry tomatoes, sliced
- 1 cups fresh parsley, minced
- 1 & 1/4 cups finely chopped celery
- 1/2 cup cilantro, minced
- 2 bunches green onions, thinly sliced
- Optional sesame seeds to sprinkle on top
- 1/3 cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon pure maple syrup
- 1/4 teaspoon fine grain sea salt
- Use the grater blade attachment on a food processor and drop cauliflower florets into the machine to grate. Empty out the bowl and use the same blade to grate the celery.
- Stir the rest of the vegetables (tomatoes, parsley, cilantro, and green onion) into the bowl.
- Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. The flavors are best after the salad has been refrigerated for a while. Sprinkle sesame seeds on of the salad when you’re ready to eat.
The grated cauliflower:
Adding celery and tomatoes:
Dressing and salad prior to mixing:
Delicious salad with olive hummus topped crisp flatbread:
All recipes I’ve made from Oh She Glows have been great, I recommend you check her site out!
So I know the Superbowl was like a month ago now, but I have some pictures from our party preparation ready to share. Because the Superbowl was played in New Orleans, we decided to make muffuletta sandwiches for our party guests. If you’re not familiar, a full size muffuletta sandwich will feed multiple people because it’s prepared on a very large round bun. I’ve never actually seen a muffuletta sandwich bun for sale anywhere, and I’ve been on a bread baking kick lately, so I decided to make two muffuletta buns for our sandwiches.
A giant muffuletta bun that takes up a whole plate.
Cut muffuletta bun
I used a recipe from about.com for the muffuletta buns that worked perfectly. We made both a vegetarian and a meat muffuletta for our party, as well as an italian sub and a portobello spinach sandwich. Among the sides, we made this very tasty marinated vegetable salad.
For the muffuletta, we created a very large amount of olive salad (recipe from Nola Cuisine) to top the sandwiches. It was delicious and we ate the left overs on salads for a few days after the party. The vegetarian muffuletta was vaguely based on this recipe, but I used the olive salad that we made. My husband used this recipe to make the meat muffuletta.
Start of the meat muffuletta. In the end, it had waaaaay more olive salad on top.
While baking beer sugar cookies for the party, I also roasted some garlic that I then used on the portobello and spinach sandwiches. The recipe for those sandwiches was loosely based on this recipe from Vegetarian Times, but I didn’t make the tofu spread. they were my favorite of the night actually.
Portobello, spinach, shallot, roasted garlic and cotija cheese sandwiches.
I’m still experimenting with bread baking, but I’ll have an update soon. Stay tuned!
I have plans. Plans to have chickens. Some day. So right now I like to practice eating eggs in preparation. I want backyard chickens for the beautiful eggs they produce. Last week I made a tasty egg salad for dinner.
After hard boiling 5 eggs, I assembled thyme from my garden and fresh dill from the store.
Pretty brown cage free eggs
After shelling the eggs, I added some fresh cracked pepper, a sprinkling of salt, and the herbs.
Next, I used a fork to mash up the eggs with whole grain mustard and light mayonnaise. I also find that plain yogurt can be used for part of the mayonnaise if you want to cut fat or calories. I use mustard, mayo, and herbs to taste.
I like my egg salad on the chunky side so I stop mashing before it’s smooth.
We ate the egg salad with some gorgeous heirloom tomatoes.
To plate our dinner, I chopped romaine lettuce and topped it with heirloom tomato slices and chopped red onion and placed a scoop of egg salad on top. Delicious!