1 head of Pete’s Living Greens Red Butter Lettuce
1 head cauliflower (or 2 bags florets)
2 large tomatoes, chopped
1 cup parsley, chopped
¼ cup mint, chopped
3 tbsp lemon juice
¼ cup extra virgin olive oil (EVOO)
Black pepper, freshly ground
Servings: 8 lettuce cups
1Pulse cauliflower in a food processor, or chop by hand until it is in small bits resembling grains.
2Toss with chopped tomatoes, parsley, mint, lemon juice, and EVOO.
3Season to taste with salt and pepper.
4Spoon into the butter lettuce cups and serve.
Recipe credited to: Chef Nancy Waldeck of Taste and Savor
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