Serves 4

Ingredients:

2 lb. head of cauliflower, cut into small florets
1 cup chopped seedless cucumber (or Kirby)
6-8 cherry tomatoes, quartered
1 bunch flat leaf parsley, chopped
¼ cup freshly chopped cilantro
1 Tbsp. Freshly chopped basil
1-2 garlic cloves, ( to taste), minced
Zest and juice of 1 lemon
¼ cup extra virgin olive oil
1 tsp. Sea salt

In small batches, process the cauliflower in a food processor until small and uniform in size. Transfer each batch to a large mixing bowl and continue until all the cauliflower is processed. Stir in the cucumbers, tomatoes and chopped herbs. Toss in the garlic, lemon and olive oil. Stir to combine and season to taste with the Sea salt.

Adapted from Mark’s Kitchen, by Dr. Mark Hyman

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