I am always looking for creative ways to serve vegetables and was delighted to find a recipe for Cauliflower Tabouleh at Bookcase Foodie (which she got from Eating Bird Food). Although tabouleh is normally made with bulgar wheat, in this creative version the cauliflower is chopped small–like grain–to substitute. This gives it a calorie and nutrition advantage and makes it suitable for those who are gluten intolerant.
Did you know that cauliflower doesn’t freeze well? That means that I need to eat up everything the CSA delivers. With cherry tomatoes and cucumber (the latter was my add), Cauliflower Tabouleh is a CSA member’s dream!
- 1 medium head white cauliflower
- 2 tablespoons fresh parsley (a few sprigs)
- 2 cloves garlic
- 1/2 onion or 6-8 scallions, ideally red
- 20-30 cherry tomatoes, halved
- 1/2 cucumber, thickly sliced
- 1 tablespoon olive oil
- 1/8 cup fresh lemon juice
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground pepper, or to taste
- 1/4 t salt
For “spicier” tabouleh, add the following:
- 1/2 – 1 teaspoon cumin (opt)
- 1 teaspoon coriander (opt)
- 1/4 teaspoon allspice (opt)
1. Cut the cauliflower to remove the stem and chop into pieces small enough to fit into your food processor.
2. Place the cauliflower, parsley, onion and garlic in a food processor. Pulse until the cauliflower pieces are the size of a grain (like bulgur).
3. Add cherry tomato halves and cucumber slices. Process until they are “chunky”
4. Add the remaining (dressing) ingredients and toss to mix. Serve chilled or room temperature. Store covered in the fridge for up to one week.
Another herb that tabouleh often contains is chopped mint. While I love mint in sweets, I am not its biggest fan in salads, but if you are, consider adding it back in!
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