Cabbouli (Cauliflower Tabbouli)

Updated at: Sat, 09 Mar 2024 19:01:09 GMT

Step 1

Cut florets off of cauliflower and remove stems and discard. Rinse and drain florets well. Place florets in Cuisinart and pulse until it becomes rice. Place rice in a microwave safe dish and cover and cook for 5 minutes. Can add two tablespoons of vinegar to remove smell before cooking. Cool while chopping other vegetables.

Step 2

Finely dice onion and place I large bowl.

Step 3

Finely dice tomato and spin dry in a salad spinner to remove liquid and seeds. Alternatively place in a colander and spin or shake dry. Place those with onions in large bowl.

Step 4

Pluck heads of curley parsley, removing stems and place in large bowl of water as you pluck, discarding stems. Sand and sediment can fall to bottom of bowl.

Step 5

Scoop out parsley and rinse well under cold water. Then spin dry or dry completely with a clean kitchen towel. Can also leave out to dry for a few hours on kitchen towel.

Step 6

Chop dry parsley finely by hand OR place small batches, about 1/3 of whole, in Cuisinart and Pulse quickly 8 to 10 times until desired chop is achieved. Continue with remaining batches until all chopped. Careful not to over pulse as it will juice the parsley. Yuck! Place all parsley in bowl with onions and tomatoes.

Step 7

Add cooked, rice, cooled cauliflower to bowl with other vegetables.

Step 8

Whisk olive oil, lemon juice, and seasonings in a small bowl. Pour on top of all vegetables and thoroughly mix well.

Step 9

Refrigerate for a few hours for flavors to blend and adjust seasonings as needed.

0 liked

0 disliked