Tabbouleh is a colorful Lebanese dish packed with flavor from fresh herbs and texture from crunchy veggies. Often made with the grain bulgur, this recipe's twist on tabbouleh utilizes the unique texture of raw cauliflower, which we can magically process into a grain-like substance to take place of the starch. This substitution reduces the dish's carbohydrate content and increases its nutrient content, plus is a fun activity to try in the kitchen with your child. Red Rabbit loves how this recipe exemplifies the versatility and and creative potential of vegetables! Pair your Cauliflower Tabbouleh with a leafy green salad or as a side dish accompanied by other Middle Eastern dishes.
Yields: 6-8 servings
- 3 cups (loosely packed) cauliflower florets, dried completely
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh-squeezed lemon juice
- 5 plum tomatoes, cored and diced
- 1 seedless cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup chopped fresh parsley leaves
- 3 tablespoons chopped fresh mint leaves
- 2 green onions (green and white parts), chopped
- Kosher or sea salt
- Transfer dry cauliflower florets into a food processor. Carefully pulse the cauliflower until it is ground into small bits; it should resemble a grain, such as couscous. It is important to pulse cautiously as to not over-process into a puree.
- Combine olive oil and lemon juice into a small bowl and whisk.
- In a large bowl, combine the tomatoes, cucumber, red onion, parsley, mint, green onions, and cauliflower. Toss well to combine.
- Pour the lemon juice and olive oil mixture over the ingredients and toss to coat evenly. Add salt and pepper to taste.
- If time allows, let sit in refrigerator for an hour to let the flavors meld. Serve chilled or at room temperature. Enjoy!