Cauliflower Tabbouleh

I really really like Tabbouleh Salad, truly, I do.  I just don’t think it likes me back.  A traditional Tabbouleh salad is made with either bulgur, or couscous, which, for those of you who didn’t know is also known as cracked wheat.  And I don’t know if you’ve read any books on nutrition lately, but wheat isn’t exactly a health food.  So, in the spirit of recreating foods in a healthier and yummier version, I made a tabbouleh with cauliflower.

I tried making Tabbouleh with quinoa a few times, which actually turned out really good.  But I seem to digest cauliflower a heck of a lot better than quinoa. Plus there’s the sheer carb volume you get when eating quinoa, which always seems to give me an energy crash.  Annnnnnd I recently read an article which said that quinoa is becoming unavailable and too expensive for the very same people who grow it, because of our sudden over-consumption of it.  And that made me sad.  But I digress.

The texture of cauliflower is of course slightly different from the real deal but the toasted almonds add a nice crunch to the mix and the flavours soak into the cauliflower very nicely!  The granny smith apple is purely optional and if you want a more classic Tabbouleh,  just add some fresh tomatoes instead.

Just a trivial piece of information for you: Tabbouleh is traditionally served as part of a mezze in the Arab world. Variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures. In Lebanon, the National Tabbouleh Day is celebrated each first Saturday of the month of July.  I just always like to know where my recipes come from so there!

As most Tabbouleh salads, it was even more delicious after sitting for a few hours when all the flavours were at their full potential.  I served this with some lovely Lemon Chicken Kebabs as well as my Lemon Tahini Dressing  and it was fan-tastic!

 

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Cauliflower & Orange "Tabbouleh" Salad
Print Recipe
Servings Prep Time
4 people 30 minutes
Passive Time
2 hours
Servings Prep Time
4 people 30 minutes
Passive Time
2 hours
Cauliflower & Orange "Tabbouleh" Salad
Print Recipe
Servings Prep Time
4 people 30 minutes
Passive Time
2 hours
Servings Prep Time
4 people 30 minutes
Passive Time
2 hours
Ingredients
Servings: people
Instructions
  1. Cut cauliflower into little florets and add to bowl of food processor, and pulse until cauliflower has texture of couscous. Transfer into a large mixing bowl.
  2. Add whole almonds to food processor and pulse till they get to a grainy texture. Transfer to a pan on low heat for about 10 minutes or until slightly toasted. Add to mixing bowl with the cauliflower.
  3. Chop parsley, mint, and green onions very finely, add to cauliflower almond mixture and toss. Add chopped green apple and cucumber.
  4. Zest and juice lemon, pour into the salad and toss to combine.
  5. Allow the tabbouleh to sit for a couple hours if possible to allow flavours to come out fully. (if you have enough time)
  6. Serve as a light meal on it's own or enjoy with chicken kebabs.
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