RAW CAULIFLOWER TABBOULI
May. 17th, 2014 08:07 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksRAW CAULIFLOWER TABBOULI
Serves: 6
1/2 small head cauliflower, coarsely chopped
1 small bunch fresh parsley
(Mostly leaves; some stem is fine to include)
3 medium firm, ripe tomatoes, diced
2 to 3 scallions, finely chopped
Several fresh mint leaves, to taste, thinly sliced
2 tablespoons extra-virgin olive oil
Juice of 1 large lemon, or more, to taste
Salt and freshly ground pepper to taste
Combine the cauliflower and parsley in the work bowl of a food processor. Pulse on and off until the cauliflower is finely chopped. Stop and scrape down the sides; pulse on and off again until the cauliflower is reduced to grain-like crumbs.
Combine with the remaining ingredients in a serving container and stir together. Cover and let stand for an hour or so before serving if time allows.
Variation: Here are some nontraditional additions to add to this already nontraditional version of tabbouli (include any or all):
15- to 16-ounce can chickpeas, drained and rinsed
1/3 cup sliced pitted black olives (preferably cured, such as Kalamata)
Finely diced cucumber (1/2 cup or so)
Fresh dill (just a little)
Serves: 6
1/2 small head cauliflower, coarsely chopped
1 small bunch fresh parsley
(Mostly leaves; some stem is fine to include)
3 medium firm, ripe tomatoes, diced
2 to 3 scallions, finely chopped
Several fresh mint leaves, to taste, thinly sliced
2 tablespoons extra-virgin olive oil
Juice of 1 large lemon, or more, to taste
Salt and freshly ground pepper to taste
Combine the cauliflower and parsley in the work bowl of a food processor. Pulse on and off until the cauliflower is finely chopped. Stop and scrape down the sides; pulse on and off again until the cauliflower is reduced to grain-like crumbs.
Combine with the remaining ingredients in a serving container and stir together. Cover and let stand for an hour or so before serving if time allows.
Variation: Here are some nontraditional additions to add to this already nontraditional version of tabbouli (include any or all):
15- to 16-ounce can chickpeas, drained and rinsed
1/3 cup sliced pitted black olives (preferably cured, such as Kalamata)
Finely diced cucumber (1/2 cup or so)
Fresh dill (just a little)
