- 5 c chopped cauliflower florets (1 large head of cauliflower without the stalks)
- 4 c finely chopped tomatoes (about 8 large tomatoes with flesh scooped out)
- 3 c finely chopped flat-leaf continental parsley (3 large bunches)
- 1 c (about 1 bunch) finely chopped green onions
- 1 c (about 1 large) cucumber finely chopped after seeds scooped out
- 1/2 cup cold pressed extra virgin olive oil
- 1/4 c or 1/3 cup finely chopped fresh mint depending on preference
- 1/4 c fresh lemon juice
- 1 tsp Celtic sea salt or Himalayan salt
- Pulse cauliflower in your food processor until the consistency of couscous.
- Halve tomatoes and scoop out the flesh. Chop very finely into very small pieces.
- Peel the cucumber, halve, scoop out seeds with a spoon, then finely dice.
- Finely chop parsley and mint.
- Combine all ingredients in a large salad bowl and combine well.
- Season to taste.
Selecting The Best Tomatos
Tomatoes are very hard to transport when they are ripened as they get damaged very easily. So most tomatoes are picked green and then sprayed with ethylene gas (yuk) to make them red. They are also covered with a wax coating to prolong their shelf life. To avoid this “freak fruit” try to purchase organic tomatoes from local farmers that are allowed to ripen on the vine naturally. Look for tomatoes that have a rich red uniform colour and are firm and heavy. These tomatoes have the best flavour and the most lycopenes and nutritional value. If you must purchase conventional tomatoes peek the skin off before using.