The last two years would have made you believe that it doesn’t rain enough in Mumbai for the months from June to September to be called ‘monsoon’. It’s been a slightly delayed start to the season this time, but it’s such a relief to hear thunder as I type this. Growing up in Mumbai, the pre-monsoon showers would arrive close to the end of May, making the beginning of the school year in June, a rain-soaked one.
But unlike a lot of schools, I can recall just two days of ‘rain holidays’ in the span of seven years of school-life in Mumbai. My school, just a stone’s throw away from home, sat atop a little hill, so the property never got flooded. It wasn’t until I got to college that such holidays became frequent. And progressively, every year, I saw the situation getting worse in the city. The area around our house now turns into a whirlpool with anything more than a drizzle. As much as I love the rains, my anxiety starts building up towards the end of May. Will we be rained-in without enough food? How will I step out to buy things I might need urgently? What if I have to wade through knee-deep water? While I do stock up a bit, given that we’re also blessed with a legendary space-crunch, ordering online has become a bit of a saviour. Because when it comes to buying gourmet or imported products, it’s so much easier to buy them online than run to different parts of the city. Do you face this too? Not everything is available under one roof, right? It’s just so much easier to buy imported products online from a site like Big Basket. Like I usually make vanilla extract at home, but had completely forgotten to make a spare batch, only to realize I didn’t have enough time to make it and ended up buying it from here because I really can’t use vanilla ‘essence’!
Weather ramblings aside, the recipe I’m sharing today is one for Cauliflower ‘Tabbouleh’, my spin on this classic Middle-Eastern salad that traditionally uses bulgur wheat or sometimes even couscous. Cauliflower ‘rice’ is one of those internet recipes that’s showed up as a replacement for rice just as is, slightly toasted or cooked up as ‘fried rice’. But you’ve been here long enough to know that I like my own spin on things. So I’ve used the ‘pulsed’ (you can even grate it) cauliflower florets to make this Salad. The true test for this recipe was when my veggie-hating brother tucked into it. I think the secret lies in gently toasting the cauliflower grains in some Olive Oil. I have a video of this recipe for you guys too!