Tabbouleh with a Twist
Bulgur wheat is replaced in this salad with cauliflower for 2 reasons.
1. It removes the gluten which can cause inflammation and fatigue.
2. It adds nutrients like vitamin C, K, thiamin, riboflavin, niacin, magnesium, phosphorus, fibre, vitamin B6, folate, pantothenic acid, potassium and manganese. It is the opposite of wheat with anti-inflammatory nutrients including indole-3carbinol or I3C.
Cauliflower grain is easy to make. See tips below.
Serves 2 Preparation 20 minutes
- 1 head of small cauliflower, cut into florets
- 1 tsp lemon zest
- 40ml/1.3 US fl oz lemon juice
- 40ml/1.3 US fl oz olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2red onion, diced
- 60g/2.1oz flat leaf parsley, chopped
- 40g/1.4oz mint, chopped
- 3 cucumbers, diced
- 3 tomatoes, diced
In a large bowl whisk the lemon zest, lemon juice, olive oil, salt and black pepper.
Place the cauliflower florets into the food processor in batches and pulse until it appears like grain. Do not over process or it will become mushy.
Add the cauliflower grain to the dressing and mix.
Add the onion, parsley, mint, cucumbers and tomatoes.
Toss to combine.
Tip - Wash the cauliflower, cut into florets and remove the tough inside core. Place on a paper towel and pat dry. Removing excess moisture prevents the cauliflower going mushy and gives it a firm to the bite texture like bulgur wheat or rice. If you do not have a food processor you can use a vegetable grater or slice it fine with a knife.