Saturday, March 8, 2014

Cauliflower Tabbouleh

The first time I saw Tabbouleh, it was a magical moment. Instantly, my eyes were draw to its vibrant colors and distinct aroma. My stomach told me, "Must consume that, now!" I did, and it was good. Oh, so good.

Of course, my digestive system disliked this wheat-infested dish, and I suffered much pain afterward, but it was all worth it (well, maybe that's going too far). But truly, Tabbouleh is a delicious concoction of ingredients that make it crisp, clean, and refreshing.

And now I can have it whenever I want, because I discovered that Tabbouleh can be made with cauliflower! Yes, it's true. Hoorah! Although it is not "traditional" per se, it still tastes of all things great in traditional Tabbouleh.

You may ask yourself, is this Lebanese dish spelled as "Tabbouleh, Tabouleh, or Tabouli"? Many may argue which is most correct, however I love what someone (named Sebaali) said about that: "What's important is the recipe, not the spelling."

Cauliflower Tabbouleh [grain-free, dairy-free]

1 medium to large head cauliflower, processed in the food processor (see below)
5 green onions, thinly sliced
4 to 5 tomatoes, chopped
1 medium cucumber, peeled and chopped
1 small bunch fresh parsley leaves, chopped
1/4 to 1/2 cup fresh mint leaves, chopped

2 to 3 lemons, squeezed
--zest of those lemons (optional)
3 to 4 tablespoons olive oil
1 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 teaspoon garlic powder
ground cumin (to taste)

Cut off the stems of the cauliflower, cut into chunks, and place in the food processor. Process the cauliflower for 10-20 seconds, or until it resembles pieces about the size of bulgur wheat grains. Place processed cauliflower in a large bowl. Add in the green onions, tomatoes, cucumber, parsley, and mint. Set aside.

In a small bowl, whisk all the dressing ingredients together. Pour over the salad and stir. Allow Tabbouleh to sit and marinate for at least 10 minutes, so that the flavors meld together.


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