Chris Osborne’s Cauliflower Tabouleh and Butter Lettuce

“We are lucky enough to have wonderful cauliflower year-round in Southern California, which is why I like to use it in this raw, vegan dish. The pomegranate is easily substituted with other acidic ingredients, such as sliced kumquats, apples, or kiwi.”— BIGA chef de cuisine Chris Osborne

By / Photography By Erin Jackson | March 14, 2018

Ingredients

  • 1 head cauliflower, separated into florets (preferably yellow, but white will work)
  • 1 bunch parsley, stems removed and leaves finely chopped
  • 1 bunch cilantro, stems removed and leaves finely chopped
  • 1 cup pomegranate seeds
  • 1 cup sliced almonds
  • 1 cup lemon juice
  • 1 cup extra virgin olive oil
  • to taste Salt and pepper to taste
  • 2 heads butter lettuce

Instructions

1. Pulse cauliflower florets in a food processor until pieces are about the size of couscous and set aside in a large bowl. Add chopped herbs, pomegranate, almonds, and lemon juice and gently toss.

2. Continue to mix ingredients while slowly adding the olive oil. Season with salt and pepper to taste and refrigerate for one hour.

3. Separate and wash the leaves of the butter lettuce. Spoon cold tabouleh into lettuce cups and enjoy!

Chef’s tip: Use the best olive oil you can find in this recipe. A high-quality variety with a grassy flavor made from Taggiasca olives is recommended.

 

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Ingredients

  • 1 head cauliflower, separated into florets (preferably yellow, but white will work)
  • 1 bunch parsley, stems removed and leaves finely chopped
  • 1 bunch cilantro, stems removed and leaves finely chopped
  • 1 cup pomegranate seeds
  • 1 cup sliced almonds
  • 1 cup lemon juice
  • 1 cup extra virgin olive oil
  • to taste Salt and pepper to taste
  • 2 heads butter lettuce
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