“Food You Want for the Life You Crave: 100+ Healthy, Indulgent, and Flexible Recipes” is a new cookbook with more than 100 kosher and gluten-free recipes from Nealy Fischer, a kosher chef, author and mom of four. She runs The Flexible Chef, specializing in cooking with limited time and resources.

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Fischer shares one of her favorite recipes from her cookbook and says: “There’s nothing ordinary about this stunning herb-specked, grain-free tabouli. Raw cauliflower and pine nuts take center stage and combine to add an unexpected and essential nuttiness and color that elevate the dish. This recipe takes just minutes to whip up and seconds to devour. It’s crunchy, fresh and the very definition of craveable clean food that makes you want more. I really shouldn’t play favorites, but this salad may well be my favorite!”

Cauliflower-Crunch Tabouli

Serves 6. Note: Because the fresh, raw ingredients are the centerpiece here, only make this recipe when you have access to the freshest herbs and cauliflower. The nuts are crucial—they add an essential flavor and crunch that are unexpected and should be included. You can also add other chopped veggies, like red bell peppers or olives.

Ingredients

  • ½ head purple or white cauliflower (or any color you can find), core removed
  • 3 Persian cucumbers, chopped
  • 2 medium tomatoes, chopped
  • 1 cup loosely packed fresh mint leaves, chopped
  • 1 cup loosely packed fresh parsley leaves, chopped
  • 2 tablespoons finely diced red onion
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, pressed (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup chopped pine nuts (or your preferred nut), toasted

Directions

  1. In a food processor, chop the cauliflower into ¼-inch pieces. Do not over-process. Alternatively, chop it by hand.
  2. In a large bowl, stir together the cauliflower, cucumber, tomato, mint, parsley and red onion.
  3. Toss the vegetables with the olive oil, lemon juice and garlic (if desired). Season with salt and pepper to taste. Top with pine nuts just before serving.
  4. Serve immediately, or it may be made an hour ahead. If making in advance, toss the pine nuts in right before serving so they stay crunchy.

Recipes and photo reprinted with permission from “Food You Want for the Life You Crave” by Nealy Fischer. Da Capo Lifelong Books/April 20, 2019.