b'Cauliflower TaboulehJASON WILSONServes 61 ounce garlic, chopped2 ounces shallots, finely chopped3 ounces Pompeian Extra Virgin Olive Oil4 ounces finely chopped tomatoheirloom if possibleno seeds2 ounces kosher salt, plus 1 pinch2V pounds organic cauliflower, whole heads2 ounces preserved lemon, finely choppedV bunch parsley, chopped wellV bunch chives, choppedB ibunch mint, choppedV ounce toasted and ground cumin seedsW ounce smoked paprika2 ounces sherry vinegar (Or substitute Pompeian Pomegranate Infused White Balsamic Vinegar.)1 ounce orange juiceIn a small saucepan on medium heat, simmer the garlic and shallots in the olive oil until they are fragrant and golden brown, 2 to 3 minutes. Pour the mixture into a mixing bowl, then add the tomato and a pinch of salt. On a box grater, grate the cauliflower into fine pieces over a stainless-steel bowl. Place on a cutting board and chop very finely so that the cauliflower resembles a couscous grain size. Add the 2 ounces kosher salt to the cauliflower and allow to marinate 30 minutes. After marinating in the salt, drain off any water and place the cauliflower in the stainless-steel bowl. Mix all the remaining ingredients well and add to the cauliflower along with the garlic-shallot-tomato mixture. Adjust the seasoning if needed.CHEF STELLINOS SUGGESTED WINE PAIRING:Belmondo Pinot Grigio210'