In my monthly wrap-up, I briefly mentioned watching the Today Show with Hoda and Jenna while I work out on the elliptical at our community gym. Hey, it passes the time and I don’t have to talk to my neighbors.
Anyway, a few days back, their guest was a chef who demonstrated a recipe for an alternative Tabouli salad. If you have had this Mediterranean staple, you know it is made with bulgur wheat as the base. The recipe being demonstrated used cauliflower as a substitute for wheat.
Hmmm…not only do I love cauliflower, but I love cutting calories too, so this was right up my alley. I assumed the recipe would be on their website, but I couldn’t find it, so last night I recreated the salad from memory. ????
Hells, bells, it actually turned out really good, so today I am sharing my version of the ‘maybe I got it right, maybe I didn’t’ Tabouli recipe with ‘What’s On Your Plate’, hosted by Donna and Deb. Do drop in for a visit at their blogs and contribute something delicious to the table.
- 1/2 head cauliflower – grind in a food processor to resemble rice
- two green onions – chopped (including the green part)
- two medium tomatoes – seeded and diced
- two hothouse cucumbers – English or Persian (seedless, thin-skinned) – chopped
- 1 cup of chopped parsley
- 2 tablespoons chopped dill (I think mint would be better)
- juice from 1 1/2 lemons
- olive oil (two parts oil to 1 part lemon juice)
- 2 garlic cloves finely diced
- salt, pepper to taste
Assemble the chopped vegetables into a mixing bowl. Mix together the lemon juice, crushed garlic, and olive oil. Pour the dressing over the mixture and toss. Keep refrigerated until ready to eat. It was still delicious on day two.
We served it with steak kabobs, but I think lamb would go really well too, especially if you substitute mint for the basil in the salad.
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