CAULIFLOWER TABBOULEH

Cauliflower

TABBOULEH By CHEF ISAAC CERNY, PISTACHE @ PISTACHEWPB

JORDAN VILONNA

INGREDIENTS

FOR TABBOULEH: 1 CAULIFLOWER, GRATED 1 ENGLISH CUCUMBER, DICED SMALL 1 PINT CHERRY TOMATOES, QUARTERED 2 CUPS FLAT-LEAF PARSLEY, MINCED 2 CUPS MINT, MINCED 4 OZ. FRENCH FETA, CRUMBLED 6 CLOVES GARLIC, SHAVED, BLANCHED IN BOILING WATER, AND FRIED IN OLIVE OIL UNTIL CRISPY 2 OZ. PISTACHIOS, TOASTED AND CHOPPED 1 BUNCH WATERCRESS, PICKED AND WASHED

F O R L E M O N A N D O R EG A N O VINAIGRETTE: (MAKES HALF GALLON) 1 PINT ROASTED GARLIC AND RESERVED OIL 1 PINT LEMON JUICE 2 TBSP. DIJON MUSTARD 1 CUP OREGANO 1 PINT EXTRA-VIRGIN OLIVE OIL 1 PINT LEMON OLIVE OIL

METHOD

• To make vinaigrette, combine roasted garlic, lemon juice, Dijon, and oregano. Slowly add olive and lemon oils to emulsify. Season with salt and pepper to taste. • Grate the cauliflower in a large bowl with a box grater. Mix with the English cucumbers, quartered cherry tomatoes, minced parsley and mint, crumbled French feta, and the pistachios. Dress with 4 oz. of the lemon and oregano vinaigrette and season with salt and pepper to taste. • Place a mound of the dressed tabbouleh on a plate. Take 2 oz. of the picked watercress and dress with some more of the lemon and oregano vinaigrette, place on top of the tabbouleh. Garnish with toasted garlic chips.