I love tabouli. It’s fresh, light, and a great compliment to other Middle Eastern as well as Mediterranean dishes, or just as a snack with some humus in a lettuce wrap. I’ve previously made Quinoa Tabouli and Millet Tabouli when serving gluten free friends. Sounds delish, right?
But what if you’re grain free?
Never fear – I’ve discovered a fantastic secret – cauliflower instead of grain. Sounds crazy, I know, but it works, and it’s delicious!
- 1 cauliflower (about 1.5 pounds)
- 1 chopped medium organic tomato, or 1/2 cup of cherry tomatoes cut in half
- 1/2 peeled and diced organic cucumber
- 2 TBS minced red onion
- 1/2-1 cup finely chopped Italian parsley
- 1-2 TBS fresh mint, finally chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 TBS sesame tahihi
- 1 clove crushed garlic (optional)
- Sea salt to taste
- Cut the cauliflower into florets and place in a steamer basket.
- Steam for 5-8 minutes then let cool in the pot.
- Place the half of the florets into a food processor and pulse about 10-15 times to a crumbly consistency. Transfer to a bowl.
- Repeat with the other half of the florets, and then add to the same bowl.
- Allow to cool for another 10 minutes.
- Add in the remaining ingredients in the above order.
- Mix well, cool, and serve.
Serves 4-6 and keeps well for leftovers.