I’m giving a traditional tabbouleh salad a major make over today! Not that traditional tabbouleh needs a make over but you know how we foodies do it..always changing and switching things up for something a little different and new. At least that’s what I like to do.
So, I was never a fan of tabbouleh. It was way too herb intense for me and tasted like a bunch of herbs. Tabbouleh is pretty much a parsley salad with bulgur, mint, and lemon juice. Not until I tried my friend Marina’s tabbouleh, which is actually her mother-in-laws recipe. She brought it to the office couple years back and recently I had it again at her son’s christening party. It’s a perfect balance of bulgur, mint, parsley, and lemon juice. Not too intense on anything and just perfect. I fell in love…
So of course, the veggie lover that I am, I had to recreate a little different version that is heavy on the veggies with some traditional flavors and some new. In this Cauliflower Tabbouleh I completely omitted bulgur and went crazy with the veggies instead. Cauliflower, romaine, tomatoes, scallions and parsley tossed in olive oil, lemon juice, and pressed garlic. The recipe calls for 2-3 tablespoons of lemon juice and you can add as much as your taste buds prefer. I personally love lemony, zesty taste so I went with the whole 3 tablespoons.
This salad goes with everything and the best part the flavors intensify the longer the salad sits, which I totally recommend doing because all those juices and flavors are to die for!
- 1/2 head (large) raw cauliflower, grated
- 1/2 cup fresh chopped parsley
- 1 cup shredded romaine
- 2 plum tomatoes, diced
- 2–3 scallions, sliced
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1–2 garlic cloves, pressed
- Kosher salt and fresh black pepper
- Toss together all the vegetables in a large bowl.
- Whisk together the olive oil, lemon juice, and pressed garlic. Season with salt and pepper to taste. Pour the dressing over the vegetables and toss until combined.
- Cover and refrigerate at least 30 minutes before serving.
- Salad can be made up to one day and stored covered in the refrigerator until ready to serve.
adapted with slight changes from The Food Network Magazine June 2014