{"id":39,"date":"2010-05-03T21:53:48","date_gmt":"2010-05-03T21:53:48","guid":{"rendered":"http:\/\/foodiddy.wordpress.com\/?p=39"},"modified":"2010-05-03T21:53:48","modified_gmt":"2010-05-03T21:53:48","slug":"the-cauliflower-tabouli-experiment","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=39","title":{"rendered":"The Cauliflower Tabouli Experiment…"},"content":{"rendered":"

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\u00a0Salad is a Middle Eastern delight that usually contains wheat bulgar\u00a0or couscous. This all started making sense. The recipe was replacing the bulgar or couscous with cauliflower…nice!<\/p>\n

The first step was to gather all of the ingredients:<\/p>\n

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1 Head Cauliflower
\n2 Diced Plum Tomatoes – (I only had sweet cherubs – no problem)
\n1\/3 Cup Lemon Juice
\n3 Tablespoons Olive Oil
\n2 Tablespoons Soy Sauce (I used light)
\n2 Chopped Scallions
\n1 Bunch Chopped Parsley
\n2 Tablespoons Chopped Mint
\nSalt and Pepper<\/p>\n

The second step was to wrestle the cauliflower into submission.<\/p>\n

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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.<\/p>\n

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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.<\/p>\n

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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.<\/p>\n

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I took the final dish outside for a photo\u00a0shoot. The backyard is starting to come out of its winter slump…<\/p>\n

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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.<\/p>\n

Enjoy!
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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 … <\/p>\n

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