When grated, cauliflower is completely transformed to resemble grains of rice or couscous. It can be sautéed and served hot as a stand in for a starch alongside a curry or other saucy dishes or, as in this recipe, briefly cooked and cooled to replace the bulgur in this classic Middle Eastern tabouleh salad, making it grain-free.
Grated cauliflower can also be eaten raw, but I find a quick stir-fry gives it the right flavor and texture for this dish.
Ingredients
Serves 6-8
- 1 head of cauliflower
- 1/2 cup (125 ml)of olive oil or more for sautéing and seasoning the cauliflower
- 2 ripe tomatoes
- 2½ to 3 cups (50 -75g) flat leaf parsley, finely chopped
- 1 cup (25 g) mint leaves, finely chopped
- ½ red onion, finely chopped
- One 19 oz (540 ml) can chickpeas, drained and rinsed
- Juice from 2 lemons
- Salt and pepper
Instructions
- Remove the green leaves and the tough end of the stalk from the cauliflower. Cut the cauliflower into quarters and remove the florets. You can use the florets and the stem or discard the stem and just use the florets. Grate the cauliflower using a food processor with the grater disc attachment or on the coarse side of a handheld box grater.
- Heat 2 tablespoon of oil in a wide sauté pan over high heat. Add enough of the grated cauliflower to cover the bottom of the pan and stir-fry 2 to 4 minutes or until the vegetable looses its raw appearance but is still firm. You may need to add a tablespoon or two of water to keep it from sticking while it cooks. Remove to a large bowl and repeat the process until all the cauliflower has been sautéed.
- After the cauliflower cools, combine with the rest of the vegetables and the chopped parsley and mint. Season the ingredients with the lemon juice, remaining olive oil, salt and pepper and toss to mix. Adjust to taste.
3.1
https://www.charlottepuckette.com/recipes/salads/cauliflower-tabouleh/
