Today I am sharing a new twist on one of my favorite Arabic salads. Tabouli also spelled Tabbouleh is widely popular in Armenia and Turkey and is usually served as part of a mezze, a variety of small dishes all served together often on the same plate. I ate many of these mezze platters as they are often referred to in Berlin and fell in love with all the different flavors and spices.
Tabouli is traditionally a salad of fresh tomatoes, parsley, mint, onion, lemon juice, olive oil and salt. Often bulgur wheat is tossed into the mix as well. In the past I have made it with quinoa but this time I wanted to make it with cauliflower “rice” just as an experiment. I literally ate it all in two days, but I did save a bite for Jason who approved of it’s flavors and textures ;)
Cauliflower “rice” has been making a big appearance on my Pinterest feed lately and I wanted to jump in on the fun. To make the “rice” all you do is pulse the cauliflower in your food processor until you have little rice-like pieces. It’s super easy!
Eating raw cauliflower, even when it’s broken up into tiny pieces isn’t my favorite. Instead of using it totally raw like many recipes, I dropped it in boiling water for just a few minutes and it was so much better. The key here is to use a fine mesh strainer to properly drain the cooked pieces otherwise you will have a watery salad. Tabouli is all about the flavors, the word is actually derived from the Arabic word taabil which means seasoning. You want to be sure to drain the cauliflower “rice” well. I used the back of a large flat spoon to press the cooked cauliflower pieces into the strainer. A nut milk bag would also work well.
I love eating fresh micro greens whenever possible in the summer so I threw a few handfuls into this dish. I also added diced cucumber which gave it a lovely crunch. If you don’t like those just leave them out. This tabouli keeps well in an airtight container in the fridge for up to 3 days. Enjoy!
- 3 c. cauliflower (about 1 medium/large head)
- 1 medium cucumber, diced
- 1 c. tomatoes, diced
- 1/2 c. purple onion, minced
- 1 c. flat leaf parsley, chopped
- 1/2 c. fresh mint, chopped
- 2 c. fresh micro greens (I used a mix of arugula, broccoli and kale)
- 3 Tbsp. olive oil
- 1 lemon, juiced
- 1-2 tsp. sea salt to taste
- Bring a medium pot of water to a boil.
- While waiting for the water to boil, chop the cauliflower into large chunks. Place in the food processor fitted with the S blade. Pulse until you have a rice like consistency.
- Once water is boiling put the cauliflower “rice” into it, reduce heat to medium and boil for 2 minutes.
- Pour the cauliflower “rice” into a fine mesh strainer. Set aside for a few minutes to let it cool.
- Add the cucumber, tomatoes, onion, parsley mint and micro greens to a large mixing bowl.
- When the “rice” has cooled a bit get out as much water as you can by pressing the it with the back of a large spoon.
- Fluff the “rice” with a fork and let it stand another 10 minutes to drain and cool.
- Transfer “rice” to the mixing bowl and add the rest of the ingredients.
- Toss well and serve at room temperature or chilled.
- Keeps 3 days in the fridge.
There you go! I’m out of town right now for my Grandma’s memorial in Wisconsin. It’s been sad but really good to be with family. I’ll share more about that in the next few days. Wishing you a wonderful weekend.