Tabbouleh. What is it? Well, tabbouleh is a delectable “salad” dish of sorts often seen accompanying Middle Eastern (and sometimes Greek) mezze platters. Traditionally made with bulgar wheat, couscous is often used instead and it is always composed of parsley, mint, and a lemon-oil vinaigrette of sorts. While I’m a HUGE fan of the traditional preparation of tabbouleh, my job is to PR the heck out of veggies so I busted out my old “is it a grain or is it cauliflower?” trick.
Cauliflower “rice” is so incredibly easy to make at home. Literally, all you need is a food processor and a head of cauliflower and you just blitz the florets until they resemble tiny grains of rice. That’s it. It can be consumed raw or cooked (a simple light sauté is all you need) and used in any application that you would for a small grain like couscous, rice, or even potatoes in some instances (in savory applications… I wouldn’t sub raw cauliflower for say… rice pudding…ick).
Now, since I’m all about letting you know WHY you should be eating a particular food, lets get into it: consuming raw cauliflower is really like striking phytonutrient gold! It is SO rich in vitamin C, vitamin K and a slew of other really amazing antioxidants and nutrients! It contains choline, a B vitamin that is crucial to brain health, helps fight inflammation and is a super boost for your immunity! Why wouldn’t you peace out grains and instead replace them with this magical veggie? In this case I used a pale green variety, but I will often use purple (for some intense flavonoid superpower),or orange if I am able to scoop some up.
For a more detailed write up as to why you should be loving cauliflower like its going out of style, check out this incredible article by my friends at Well-Being Secrets. Here they break down 28 science backed reasons why you and Cauli should get into a serious healthy relationship. 🙂
I’ve made this recipe for years, and it has been received the same way every time: “where can I get the recipe?!” So folks… here it is.
- 1/2 head of cauliflower, core removed, chopped into florets (apprx. 4 cups)
- 1/2 tomatoes, seeded and finely diced (apprx 1 cup)
- 3/4 cups parsley, chiffonade
- 1 tbs chive, minced
- 1/2 cup mint leaves, chiffonade
- 1 cucumber, seeded and finely diced (apprx 1 cup)
- zest of 1 lemon
- 1/3 cup lemon juice (apprx from 1 lemon)
- 1/4 cup good organic olive oil
- 1/2 teaspoon sumac
- 1/2 teaspoon sea salt (plus more to taste)
- fresh cracked pepper, to taste
- 1 tbs hemp seeds
- 1 tbs sesame seeds
- Add the cauliflower to the bowl of a food processor and blitz on pulse until resembles the texture of rice. Set aside.
- Combine the zest, juice, olive oil, sumac, salt and pepper in a bowl and whisk until emulsified.
- Pour the vinaigrette over the cauliflower and toss lightly.
- Add the tomatoes, cucumber, herbs, and seeds and fold together.
- Taste for seasoning adding more lemon juice, salt or pepper as necessary.
- Can be made ahead and kept sealed in a tight container in the fridge for about 4 days.