1/4 cup Dried Cranberries
1/8 cup toasted Pinenuts
1/4 tsp toasted Cumin Seeds
1/2 tsp mild yellow Curry Powder
1/4 tsp Turmeric (optional)
4 tbsp fresh chopped Parsley or Chives
2 tsp fresh Lemon Juice
1 tsp fresh Lemon Zest (optional)
1/4 tsp Sea Salt or less, as desired
1 tbsp raw Tahini
In a small saute pan, gently toast pinenuts, remove and then toast cumin seeds. Set aside to cool.
Blend raw cauliflower florets in a food processor until it resembles small coarse grains similar to couscous.
Mix lemon juice, tahini, salt, curry powder and turmeric. Add to cauliflower grains until incorporated. Mix in chopped parsley/chives, pinenuts and cranberries last and blend just until evenly distributed.
Serve in a colorful bowl and enjoy with friends! You can refrigerate any leftovers for up to 24 hours but I love this dish best, same-day-fresh. :)
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