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Salads | |
| 1 pound riced cauliflower(you can grate or use a food processor) 1/2 cup finely chopped fresh cilantro 1/2 cup finely chopped fresh mint 1/2 cup finely chopped fresh flat-leaf parsley 1/4 cup extra-virgin olive oil Pinch of crushed red pepper 6 scallions, finely chopped 4 Persian cucumbers, chopped 3 radishes, thinly sliced 1 lemon, juiced (about 1/4 cup) 1/2 red onion, finely chopped Kosher salt and freshly ground black pepper | |
| Cook the riced cauliflower in a fry pan with a little oil, till sizzling and cooked to taste. Remove and let cool. Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper. | |
Unrated | |
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