My sister in law Donella introduced me to traditional tabouleh when we were both in collage. Fast forward to last weekend and she, my brother John and I were sharing a dinner at Cava in Olney, MD and cauliflower tabouleh was on the menu . We ordered it and scoffed it down! Here's my take on the recipe-maybe not exactly the recipe we tried last week but delicious! A new addition to our store offerings.
Since tomatoes are still not super,I use fresh plum tomatoes in this recipe;
Cauliflower Tabouleh ( gluten free!) serves 6-8
1 1/2 Cup fresh cauliflower, stems removed and pulsed in the food processor until fine
10 plum tomatoes, diced in 1/2" dice
1 bunch of flat leaf parsley ( a generous cup full when cleaned and lightly packed)
1 bunch fresh mint ( a generous cup full when cleaned and lightly packed)
3 bunches of scallions ( 12 stems per bunch) chopped fine (white and light green parts )
3 lemons- juiced ( lemons at room temperature will yield more juice]
1/2 Cup olive oil
1 clove minced garlic
1/2-1 tsp allspice
1 tsp salt
Combine tomatoes and minced cauliflower in a bowl.
In the food processor with the chopping blade in place, add mint, parsley, and 1/4 cup olive oil. Pulse until mint and parsley are fine but not pureed. Add to tomato mix.
Add lemon juice, remaining olive oil, garlic, all spice, salt and toss to combine. Taste to adjust spices as you like. Serve at room temperature or chill.
