Chunky Cauliflower Tabbouleh
 
Prep time
Cook time
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Here is a spin on traditional tabbouleh, using chunky cauliflower instead of bulgar wheat. I find the crunch and texture of the cauliflower so satisfying.
Author:
Category: Salad, Entree, Side
Cuisine: Lebanese Inspired, Gluten-Free, Vegan
Serves: 4-5
Ingredients
Salad
  • 1 head medium cauliflower
  • 3 medium tomatoes, diced medium
Dressing
  • 6 tablespoons fresh squeezed lemon juice
  • ½ cup parsley, minced*
  • ⅓ cup white onion, minced
  • 1.5 tablespoons good olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked pepper
  • ¼ teaspoon cinnamon
  • ¼ cup mint, packed
Instructions
  1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
  2. Wash then chop the cauliflower into medium bit sized pieces, see pic above. Place your cauliflower and chopped tomatoes into a large mixing bowl.
  3. Combine all the dressing ingredients except the mint into a small bowl. Whisk to combine.
  4. Pour the dressing onto the cailiflower and tomatoes, mix well, taste and adjust seasoning if need.
  5. Mince and toss in the mint right before serving to ensure that fresh bright taste.
  6. Plate and serve as a side, or as a light entrée. Garnish with fresh cracked pepper and a mint leaf.
Notes
*Don't be afraid to mince the parsley stems too, they have great crunch and tons of flavor.
**This recipe taste really good on day 2 because the lemon and olive oil have really marinated the Cauliflower. Give it a try!
Recipe by Rife.Style at https://rife.style/chunky-cauliflower-tabbouleh/