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Monday, September 8, 2014

Cauliflower Tabbouleh

I made some Cauliflower Fried "Rice" this week and I had a heaping cup of ground up cauliflower left that I didn't want to throw out so I made tabbouleh with it.  Classic tabbouleh is mostly a parsley salad with a tiny bit of bulgur wheat, tomato and cucumber but it's mainly a parsley salad. North Americans can't seem to wrap their heads around the idea of treating parsley as the star ingredient so you are more likely to find it served more as a tomato, cucumber, bulgur salad with just some flecks of parsley in it. For this reason, I don't feel bad about the fact that I really muck about with mine, adding radish, pickled turnip, pomegranate molasses and cilantro. This is the way I like it so, really, it's tabboulehish salad and the fact that I took away the bulgar and replaced it with ground up, raw cauliflower is really just the nail in the coffin at this point, as far as authenticity goes. All that matters is that it's nutritious, delicious, herbaceous, bright and fresh and it also happens to be gluten free. 

It's also great in a wrap with some falafel or leftover souvlaki, a smear of hummus, maybe a drizzle of tahini or tatziki.




Cauliflower Tabbouleh


1 big bunch of parsley, finely choppped 

1 small handful cilantro, finely chopped (about 1/3 cup) 

about 2 tbls finely chopped mint      

1/3 of an english cucumber, finely chopped 

1 large plum tomato, seeded and finely chopped

1 large radish, finely chopped

1/4 cup finely chopped pickled turnip (found at any middle eastern store)                    

1 scallion sliced thinly 

1 carrot grated or shredded    

1 cup finely shredded or ground cauliflower

dressing:
juice of 1 lemon

3 tbls extra virgin olive oil

1 tbls pomegranate molasses

salt to taste

Put all of the salad ingredients in a large bowl. Mix the dressing in a small bowl and pour over the salad. Mix well, taste, adjust salt. You can serve at room temperature or cold from the fridge.