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Cauliflower Tabouli

October 6, 2014

Tabouli  or Taboulleh is a traditional vegetarian  Middle  Eastern dish, most closely classified as a salad. Usually made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, salt and pepper. Some type of grain like bulghur  is often added to the dish. This is my variation of it. It’s a pretty flexible recipe. I added some jalapeno because…well because I add jalapeno or some kind of heat to most things we eat! Tomatoes, unless straight off the vine or green and fried, also don’t do it for me in most dishes. In this I have substituted red pepper, which also makes it less watery than tomato. I am not much  a bulghur fan (but  then I also haven’t given it much of  a chance) and I wanted to keep this grain  free. Quinoa would make a tasty addition and add  a nice texture contrast and I might try it another time with that. Crumbled feta took the place of salt in my version, but if you are looking to make it dairy free it can be omitted.

Tabouli2

1/2 head cauliflower grated

1/2 red pepper. diced

1 finely minced jalapeno

1 medium cucumber. seeded and diced

3 diced scallions. including green tops

1/3 C. chopped fresh mint

1 C. chopped fresh parsley

1.4 C. olive oil

1/4 C. fresh lemon juice

1/2 C. crumbled feta (optional but will need salt if this is omitted)

1/2 t. pepper

Tabouli1

 Here is a close up of your cauliflower. You want it “grainy” not mush. I grate it rather than process it.

Tabouli3

Combine your lemon juice and oil and whisk a bit.Mix all your veggies together. Pour the olive oil and lemon over all. Stir to coat all of the vegetables. At this point you can add in a 1/2 cup of cooked bulghur, quinoa or couscous. Lastly stir in your feta if you are using it.This is best if left to sit a few hours. but it is  really hard  not to keep  tasting it! This didn’t last very long and I would definitely double it all next time.

Tabouli14

This dish is so colorful, and it tastes as happy as it looks.

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