Chris Osborne’s Cauliflower Tabouleh and Butter Lettuce

March 14, 2018

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Photography by Erin Jackson for Edible San Diego

Recipe courtesy of Chef Chris Osbourne

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“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.”— Chef Chris Osborne

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

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