For our first culinary adventure of our married life, we decided to make Cauliflower Tabouli during Passover. It was delish, tasted like the real thing and much healthier for us! This is our own, made up recipe based on ideas we saw around the web. Here’s how to do it:
- Full head of cauliflower
- One bunch of parsley
- Half of a cucumber
- One tomato
- Zest from half of one lemon
- Olive oil
- Zatar to taste (optional but recommended)
- Break apart the cauliflower, removing the greens and breaking the florets into small chunks. Then wash the florets.
- In small batches, put the cauliflower into the food processor and pulse them until they look roughly like couscous. (AKA: are broken down into small pieces.) Don’t over pulse them… you don’t want mush, just tiny pieces.
- Over a medium heat, in a non-stick pan, heat some olive oil and toss a batch of cauliflower on the heat. You can salt it here if you would like.
- Cook for just a few minutes, tasting every so often until the cauliflower is partially cooked. Again, you don’t want mush, you still want a bit of a crunch but not raw.
- Once all the cauliflower is cooked, set aside. You can serve this dish warm or cold but I preferred it cold. So let the cauliflower rest and cool while you prepare the rest of the dish.
- Dice the cucumber into small chunks and set aside.
- Slice the tomato in half. Since we don’t want this dish to be too “wet,” I recommend scooping the seeds and juice out of the center then dicing the tomato. Set aside.
- Take a bunch of parsley and wash thoroughly. Roll it up, and chop it.
- Talia, what do you mean “roll it up and chop it?”
- Well, remove the leaves from the stems. Once you have the leafy matter separate, literally roll it up into a little tube like object.
- Once it is rolled up, start chopping from end to end. Be careful of your fingers!
- Do a final chop of any big leaves that missed the knife before but this should take care of most of it.
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