If you’re looking for more fun ways to substitute grains/carbs, you are in luck. I have one more recipe up my sleeve: Cauliflower Tabbouleh.
That’s right, cauliflower steps up to the plate in this recipe as a pinch hitter for bulgur wheat. Can you tell I’m really ready for baseball season to start up? Only 16 days until Pitchers and Catchers, but I digress, let’s talk tabbouleh.
The key is to grind the cauliflower into a fine texture – like rice or even smaller. The fresh herbs and lemon really pop, while the cauliflower gives the dish some body. The flavor is very similar to the “real” thing and I didn’t miss the bulgur wheat at all.
Cauliflower is a humble vegetable, but maybe it does, in fact, deserve time in the spotlight.
- 1 small head of cauliflower
- ½ cup cucumber, finely chopped
- 2 cups fresh parsley, minced
- 2 Tablespoons fresh mint, minced
- ½ cup cherry tomatoes, diced
- ¼ white onion, minced
- Juice of 1 lemon
- 3 Tablespoons Extra Virgin Olive Oil
- Salt and black pepper, to taste
- Cut the cauliflower to remove the stem and then chop into pieces small enough to fit into your food processor.
- Place the cauliflower in a food processor and pulse until the cauliflower pieces turn into “cauliflower rice”. Do this in batches. You don’t want to overcrowd your food processor.
- In a large bowl, combine 2 cups of the cauliflower “rice” with the finely chopped cucumber, minced parsley and mint, diced cherry tomatoes.
- Season with salt and pepper.
- Stir in the lemon juice and extra virgin olive oil.
- Fill individual endive leaves with a couple of tablespoons of the tabbouleh for a beautiful and easy to eat presentation.
- You know what goes perfectly with cauliflower tabbouleh? Cauliflower hummus. Get that recipe here.