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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Cauliflower and Pomegranate Tabbouleh Salad

Cauliflower and Pomegranate Tabbouleh Salad

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Doug and I recently returned from a belated honeymoon to the Maldives aka paradise. One of the resorts we stayed at, Cocoa Island had a special raw food menu! You can imagine my shock and delight! We were 20 hours by plane away from home and I could eat raw food! This recipe is inspired by one of the delicious salads I enjoyed while there.

Cauliflower and Pomegranate Tabbouleh Salad

  • 1 head cauliflower
  • 1 cup pomegranate seeds
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 2 cups baby arugula
  • 1/4 cup lemon juice
  • Your favorite raw crackers (I like Brad’s Raw Indian flavored for this salad)
  • sea salt to taste
  • black pepper to taste
  • stevia to taste
  1. Chop cauliflower into small florets and process in food processor until “rice like” consistency is achieved. Alternately grate cauliflower on large side of a box grater.
  2. Toss Cauliflower “tabouleh” with pomegranate seeds, parsley, mint and lemon juice. Add sea salt, pepper and stevia to taste.
  3. Place the arugula at the bottom of a large bowl. Top with cauliflower mixture and raw crackers.

This salad would also be delicious wrapped in a collard leaf as a different take on a Cauliflower Dolma.

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