Cauliflower Tabbouleh or Tabouli
 My spin on this classic Middle Eastern salad, is with Cauliflower grains instead of Bulgar or couscous. Cauliflower ‘rice’ has been a trending recipe on the internet for the last few years, with many even making cauliflower fried ‘rice’. This is an innovative cauliflower recipe, perfect if you’re on a paleo diet, vegetarian or vegan. My version uses cauliflower ‘florets’ or ‘grains’ in a manner that even veggie haters and picky eaters will be surprised with and love!
Servings Prep Time
3serves 20minutes
Cook Time
3minutes
Servings Prep Time
3serves 20minutes
Cook Time
3minutes
Ingredients
Instructions
  1. In a large bowl, whisk together the extra virgin olive oil & lemon juice. Add the minced garlic, cumin powder and a dash of salt and whisk together to combine. Add the sliced onions and let them soak in this dressing. This will take away the ‘raw flavour’ of the onions and stinky breath problems.
  2. Add the chopped parsley (use curly or flat-leaf), mint & sliced cherry tomatoes and stir them into the dressing.
  3. Use a box grater or food processor (on pulse mode) to make grains of cauliflower florets (discard the thick stem).
  4. Heat the olive oil in a frying pan and sautee the cauliflowers grains until lightly toasted. Quickly add the warm cauliflower grains to the dressing mixture and toss through to combine completely. Add salt to taste. The warm cauliflower will bring alive the flavours of the dressing. Let this rest for some time as the flavours will develop further. I usually serve this cold or at room temperature. Store leftovers in an airtight container in the refrigerator.