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Cauliflower Tabbouleh

Treviso and Rainbow Chard Sauté


Cauliflower, florets (1 cup)

Carrots, chopped (1/2 cup)

Corn Kernels (1 cup)

Parsley, chopped (1 bunch)

Garlic Chives, chopped (1 bunch)

Candied Walnuts

Lemon, juiced (1-2 pcs)

Walnut Oil (1 tbsp)

Olive Oil (1 tbsp)

Salt, to taste

Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Blanche the cauliflower florets lightly and then pulse in food processor till grain sized.

  2. Grate the carrots in the same way without the blanche and then place in a bowl with the cauliflower. Add in the kernels, parsley, chives, candied walnuts and mix well together.

  3. Combine the lemon juice, walnut oil, olive oil, salt and pepper to make the dressing and then toss the ingredients in the dressing and serve chilled!

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