Carrot Top & Cauliflower Tabbouleh

Carrot Top & CAuliflower Tabbouleh

by Mueller Market Chef Julia

Market Ingredients: 

• 1 whole cauliflower (@bernhardtsfarm)

• 1/2 cup carrot tops (@vrdnt.farm)

• 1 cup diced cherry tomatoes (@simple_promise_farms)

• 1/4 cup chopped lemon balm(@simple_promise_farms)

• 1/4 cup chopped parsley (@simple_promise_farms)

• 3–4 tbsp sliced green onion (@bernhardtsfarm)

• 1 Tbl honey (@austinwildflowerhoney)

• Sourdough crackers, to serve (@the_sourdough_project)

Other ingredients:

• Olive oil

• Juice of 1 lemon

• Crushed red pepper flakes (optional)

• Salt & pepper

Directions:

1. Rice the Cauliflower— Remove florets and pulse in a food processor until small rice-like crumbles form.Transfer to a bowl and season with 1/2 tsp salt, 1/2 tsp pepper, and 2–3 Tbl olive oil.

2. Prep the Veggies— Finely chop carrot tops, parsley, lemon balm, and green onion (if not already). Add to the cauliflower along with the diced tomatoes.

3. Season— Toss well to incorporate, then mix in honey, lemon juice, and additional salt and pepper to taste. Optional: Add in a sprinkle of red pepper flakes for an extra kick. 

4. Serve— Garnish with extra herbs and a squeeze of lemon, then scoop with sourdough crackers or your favorite chips and enjoy!