Tricolore Cauliflower Tabbouleh
Serves: 5
This is a fun, vibrant, healthier take on the Lebanese Tabbouleh everyone loves. I switched out the bulgar with colorful cauliflower because you just can’t beat cruciferous veggies for your health! I also omitted the oil, while allowing for just the tiniest bit of salt at the very end. Adding extra lemon juice and garlic elevates the flavor, wonderfully. Serve with beautiful Radicchio di Treviso, or Romaine and let your guests eat as a pick up appetizer.
This is a fun, vibrant, healthier take on the Lebanese Tabbouleh everyone loves. I switched out the bulgar with colorful cauliflower because you just can’t beat cruciferous veggies for your health! I also omitted the oil, while allowing for just the tiniest bit of salt at the very end. Adding extra lemon juice and garlic elevates the flavor, wonderfully. Serve with beautiful Radicchio di Treviso, or Romaine and let your guests eat as a pick up appetizer.
Ingredients
- 3 ounces each: purple cauliflower, orange cauliflower & white cauliflower stem and leaves removed and cut into small pieces
- juice of 2 lemons, or more to taste, divided
- 2 small garlic cloves, minced
- 1 cup finely chopped flat leaf parsley
- ½ cup roughly chopped mint
- 1 pound tomatoes (about 3 plum tomatoes), finely diced
- 1 Persian cucumber, sliced lengthwise into quarters, then sliced to ¼ inch thick
- 4 scallions, sliced, white and light green parts only
- freshly ground black pepper to taste
- salt, tiny little bit at the end (optional)
- 2 heads Radicchio di Treviso or Romaine leaves for serving
Directions
- Place the purple, orange and white cauliflower pieces into the bowl of a food processor and process until finely chopped.. Remove from the processor and place in a medium size microwave safe bowl.
- Mix in 2-3 tablespoons of water and place in the microwave for 30 seconds. This softens the cauliflower making it easy to absorb the flavors. Mix in 3 tablespoons lemon juice and minced garlic. Stir to combine and marinate for 10 minutes, or longer.
- Add in the parsley, mint, tomatoes, cucumber, scallions and black pepper. Stir to combine. Taste and adjust seasonings, adding more lemon juice, garlic or black pepper if needed.
- Separate the leaves from the core and carefully wash and pat dry.
- Place the “tabbouleh” in a beautiful dish, with a spoon, on a serving plate. Surround it with the beautiful Radicchio di Treviso or Romaine lettuce leaves.
