So I had the head of cauliflower from last weekend’s farmer’s market trip. I had come across a 6 easy side dish page in my latest Food Network Magazine and I immediately thought “Yep, gonna try my hand at Tabouli” – My first stop was Wikipedia…um WTH is Tabouli? I found various spellings, but learned that Tabouli Salad is a Middle Eastern delight that usually contains wheat bulgar or couscous. This all started making sense. The recipe was replacing the bulgar or couscous with cauliflower…nice!
The first step was to gather all of the ingredients:
1 Head Cauliflower
2 Diced Plum Tomatoes – (I only had sweet cherubs – no problem)
1/3 Cup Lemon Juice
3 Tablespoons Olive Oil
2 Tablespoons Soy Sauce (I used light)
2 Chopped Scallions
1 Bunch Chopped Parsley
2 Tablespoons Chopped Mint
Salt and Pepper
The second step was to wrestle the cauliflower into submission.
Now to get the smaller pieces graded. I’ve always had a fear of the grater…probably because I do it wrong. I purchased a Good Cook brand standing grater and that helped a lot.
Wow…someone has pudgalicious fingers… I proceeded to grade all of the florets. The pieces were kind of inconsistent, but it didn’t seem to matter in the end.
I had my bowl of cauliflower pieces and was ready to add the other ingredients. I just kept dumping things into the bowl and then gave it a good stir.
I took the final dish outside for a photo shoot. The backyard is starting to come out of its winter slump…
The perfect setting for the perfect new side dish. I ended up putting the dish into the fridge for a good 4 hours before diving in. I think the acid from the lemon really helped to soften the cauliflower. If you like tangy things…then give it a try. I will definitely be making this again, but for now, I’ll be enjoying it all week – I could not pay Dan enough to even give it a try.