This recent cauliflower tabbouleh salad makes use of cauliflower to interchange the bulgar wheat that’s often present in tabbouleh.
It is such a refreshing salad with vibrant colors and zingy flavour because of recent herbs and lemon.
What’s tabbouleh?
Tabbouleh is a Levantine salad often made with parsley and bulgar wheat as the primary elements. It is basically a parsley salad. Then it is bulked out with mint, onion and has the addition of purple tomatoes that are a reasonably distinction in opposition to the inexperienced herbs.
Tabbouleh generally has different additions too, relying on who’s making it. This cauliflower tabbouleh salad has no bulgar wheat so it is a gluten-free tabbouleh. There’s additionally the addition of cucumber for a little bit additional texture
Cauliflower tabbouleh elements
For this salad, you have to –
- Recent cauliflower. This may get riced into tiny items. I exploit a meals proccesor for this however you can use a grater too.
- Recent tomatoes – Recent however agency tomatoes. You would use massive tomatoes or cherry tomatoes
- Cucumber
- Parsley
- Mint
- Recent lemon
- Olive oil
- Salt and pepper
Cauliflower rice
Cauliflower rice is solely cauliflower florets which have been blitzed into effective items. A field grater works to do that however a meals processor is the quickest. You may as well add within the much less robust elements of the cauliflower stalks and the leaves so there’s much less waste.
As soon as the cauliflower has been finely chopped, it is simmered for 2-3 minutes in boiling water or microwaved till nearly tender (however with a little bit little bit of chunk remaining.)
Step-by-step directions
Chop the cauliflower florets into chunks. Add them to a meals processor and blitz them into coarse bread crumbs. You’ll need to do that in batches. Alternatively, use a grater.
Convey a big pot of water to boil. As soon as boiling, add the cauliflower and simmer for about 3 minutes till nearly tender, however nonetheless with a little bit chunk. Alternatively, you possibly can steam it within the microwave for round 3 minutes.
Drain the cauliflower and let it cool utterly (stirring it because it cools will permit the steam to flee quicker.)
Finely chop the tomatoes and the cucumber and place them in a small bowl. Sprinkle them with ½ teaspoon of salt and toss to coat. Allow them to sit for quarter-hour, then drain them. The salt will draw out their extra moisture.
Add the drained tomatoes and cucumber to a salad bowl.
As soon as the cauliflower has cooled utterly, add it to the bowl of cucumber and tomatoes.
In the event you washed your parsley and mint, dry them properly with a clear kitchen towel. Utilizing a knife or a meals processor, actually finely chop the parsley and the mint. Cube the spring onion. Add this all to the salad bowl.
Whisk collectively olive oil and recent lemon juice and pour this over the salad. Toss to coat. Season with salt and freshly cracked black pepper.
Storing
Any leftover salad may be saved in an hermetic container for as much as 3 days.
Substitutions and additions
The cauliflower may be subbed for couscous, bulgar wheat or quinoa.
It is not conventional (although neither is the cauliflower), however coriander is a beautiful addition to this salad too!
You may bulk out the salad with different greens like finely chopped kale or chard, or chopped peppers. Or add salty cheese like crumbled feta or sauteed haloumi.
Associated recipes
Listed here are different salad recipes you may like!
Yield: 6 individuals
Cauliflower Tabbouleh Salad
A recent tabbouleh salad that makes use of cauliflower as an alternative of bulgar wheat.
Prep Time
quarter-hour
Prepare dinner Time
3 minutes
Cooling time
half-hour
Complete Time
48 minutes
Components
- 500g recent cauliflower
- 2 tomatoes, finely diced
- 1 small-medium cucumber, finely diced
- 2 spring onions, finely diced
- 2 packed cups finely chopped parsley (about 3 bunches)
- ½ cup finely chopped mint
- 3 tablespoon olive oil
- 4 tablespoon lemon juice
- ½ – 1 teaspoon salt
- Pepper to style
Directions
- Chop the cauliflower florets into chunks. Add them to a meals processor and blitz them into coarse bread crumbs. You’ll need to do that in batches. Alternatively, use a grater.
- Convey a big pot of water to boil add in ¼ teaspoon salt. As soon as boiling, add the cauliflower and simmer for about 3 minutes till nearly tender, however nonetheless with a little bit chunk. Alternatively, you possibly can steam it within the microwave for round 3 minutes.
- Drain the cauliflower and let it cool utterly (stirring it because it cools will permit the steam to flee quicker.)
- Finely chop the tomatoes and the cucumber and place them in a small bowl. Sprinkle them with ½ teaspoon of salt and toss to coat. Allow them to sit for quarter-hour, then drain them. The salt will draw out their extra moisture.
- Add the drained tomatoes and cucumber to a salad bowl.
- As soon as the cauliflower has cooled utterly, add it to the salad bowl with the cucumber and tomatoes.
- In the event you washed your parsley and mint, dry them properly with a clear kitchen towel. Utilizing a knife or a meals processor, actually finely chop the parsley and the mint. Cube the spring onion. Add this all to the salad bowl.
- Whisk collectively olive oil and recent lemon juice and pour this over the salad. Toss to coat. Style, and season with salt and freshly cracked black pepper.
- Any leftover salad may be saved in an hermetic container for as much as 3 days.
Diet Info:
Yield:
6
Serving Dimension:
1
Quantity Per Serving:
Energy: 177Complete Fats: 7gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 0mgSodium: 225mgCarbohydrates: 27gFiber: 4gSugar: 16gProtein: 3g
