8/3/10 Update: Sorry for repeat post from 2 days ago – my database crashed!!! EEEEKS! So I had to restore from older backup and recreate this post. Public service announcement: BACK UP!!!
At the risk of upsetting my vegetarian, vegan and raw fans, I’ll say this: ban the raw cauliflower. Especially the ones you find on raw veggie platters with a generic dip centerpiece. They’re big, bulky and frankly, quite awkward to eat. By the time you’ve managed to wrap your lips around a hunky floret, the drippy ranch dressing has smeared all over the outside of your lipline that’s just out of reach of a sheepish lick. Classy eats.
It wasn’t until a friend came over with a bowl of Cauliflower and Kale Tabouli Salad from Simon’s Coffee Shop in Sarasota that I began making peace with raw cauliflower. Aha! Grating the cauliflower on the large holes of a box grater completely transforms it into elegant nibs.
In fact, it doesn’t even resemble a vegetable anymore, I’ve had dinner guests puzzled over the bits and my own kids thought it was grated cheese (it certainly looks like it!)
If you’re wondering why it’s called “tabouli” when there isn’t an ounce of it in the salad, it’s because the grated cauliflower sort of resemble the grain for people on a raw food diet. It’s a stretch, but okay, I’ll play along with the metaphor in the name of reconciliation.
In this video, I’ll show you a tip on what you need to do with the kale leaf.
Kale leaf (left) Bagged, chopped kale (right) – you can use either in the recipe. Just remove the tough stalk that runs through length of every leaf.