Tabbouleh! I'm sure you've been to Arabic, or more specifically Lebanese restaurants and ordered it, but trust me when I say it's nothing like the homemade stuff! Perfect as a side at dinner during the summer, and perfect for taking to impress at a barbecue, it’s so refreshing and light!
My version is a slight deviation from the traditional recipe which uses bulgar wheat. It’s a much lighter version, which uses cauliflower as the replacement for the grain. I don’t only love it because it’s really easy to make, but because you don’t have to fuss over a bowl of soaking bulgar wheat thinking ‘Is it edible yet?!’ What’s even better is that the wheat doesn't go amiss. The salad is so flavorful and punchy (I like it really sour!) that no one notices!
Feel free to play around with the measurements, adding more salt or lemon to taste. It comes with so much freedom, that you can adjust it to however you like! Serve with some romain or baby gem lettuce and you’re good to go. Also, it looks really impressive!
1/3 Head of Cauliflower
1/2 Finely Chopped Onion
1 Large Bunch Parsley (about 3-4 Large Handfuls)
3 Fresh Tomatoes (Chopped)
1/2 Cup Fresh Lemon Juice
1/2 Cup Olive Oil
Salt and Pepper
- In a food processor, blend the cauliflower until the size of couscous (or slightly big)
- Add the Onion and Cauliflower to a bowl with the lemon, olive oil and salt (to taste) and leave to marinate as you prepare the rest of the ingredients
- Chop the parsley until very fine, this could take a while, but it must be done!
- After about 30 mins of the cauliflower marinating, add all the ingredients to a bowl, and stir until well combined, adding salt and pepper to taste