Cauliflower Tabbouleh with Chili Cashews
Author: Four Seasons Jimbaran Bay
Ingredients
  • Chili Cashews
  • 1 ⅓ cup cashews
  • 1 ½ Tbs. melted coconut oil
  • 1 ½ Tbs. maple syrup
  • 1 tsp. crushed red pepper*
  • salt and white pepper
  • Tabbouleh
  • 2 cups finely chopped cauliflower (no stem)
  • 10 cherry tomatoes, chopped
  • 3 green onions, chopped
  • ½ English cucumber, chopped
  • 4 Tbs chopped fresh parsley
  • 3 Tbs chopped fresh mint
  • ⅓ cup pomegranate arils
  • ¼ cup olive oil
  • 2 Tbs lemon juice
  • 1 cup chopped Chili Cashews
Instructions
  1. Roast cashews for 4 minutes at 400º then toss with oil, syrup and spices and roast for another 2 minutes, or just until turning golden. Spread nuts on cutting board and allow to cool before roughly chopping.
  2. Toss together all tabbouleh ingredients. Adjust the seasoning with salt and pepper.
Notes
Can make tabbouleh a day or two ahead. Add fresh herbs and cashews just before serving.
Recipe by Raisin & Fig at https://www.raisinandfig.com/cauliflower-tabbouleh-with-chili-cashews/