Recipes & Food Styling

Violet Cauliflower Tabouleh

My beautiful, sweet Cocker Spaniel Violet will turn one year old tomorrow! She is such a precious, dear treasure and a true blessing in many ways! I wanted to celebrate her official move from that wonderous “puppy year” to full-grown dog status with a few very special foods – even though she won’t be able to eat them!

Violet cauliflower has that bright, vibrant  purple color from anthocyanin, which is also in red wine and red cabbage.

Violet cauliflower is loaded with Vitamin C; also Vitamin B6; calcium, magnesium and iron.

Parsley, which is the other key ingredient in this tabouleh, is a wonderful natural diuretic. Parsley also is a good source of Vitamin C and iron.

This tabouleh also includes fresh orange juice and fresh lemon juice, which both provide Vitamin C and potassium. Orange juice also provides folate.

Violet Cauliflower Tabouleh

1 head violet cauliflower

1 bunch fresh parsley, chopped

1 red onion, chopped

1 clove garlic, chopped 

2 tablespoons extra virgin olive oil

1 tablespoon honey

Juice of 1 orange

Juice of 1 lemon

Pink Himalayan sea salt and freshly ground peppercorns, to taste.  

Wash and cut cauliflower into florets. In a food processor, (I use an Oscar), pulse cauliflower florets with parsley, onion and garlic until mixture becomes like confetti or cauliflower rice.  

Place remaining ingredients in salad dressing shaker. Shake well until all ingredients are blended thoroughly. 

Mix salad dressing with cauliflower mixture.